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WINES OF BRITISH COLUMBIA APrmogbraasmsador BC WINE EDUCATION LEVEL 1 INTRODUCTION

WELCOME On behalf of the BC wine industry welcome to the Wines of British Columbia Ambassador Program The Wines of British Columbia are a true expression of the region in which they are grown And thanks to a handful of hard working visionaries and those who continue to innovate and push boundaries our vibrant industry has been making a name for itself nationally and internationally for more than 30 years In 1990 the British Columbia Vintners Quality Alliance BC VQA standard was created to guarantee consumers they were drinking wine made from 100 BC grown grapes Today BC VQA Wine is the second best selling category in BC contributing 3 75 billion annually to British Columbia s economy What is equally impressive is that most BC wineries are small family owned agri businesses farmers and these small businesses are creating 14 000 full time BC jobs every year British Columbia s worldclass wine and culinary landscape draws more than one million wine touring visitors a year to its wineries and our wines are finding their way to more places than ever before winning over both critics and consumers internationally We invite you to learn and experience the unique regions climate varieties and styles and the exceptional people behind our growing industry that together make BC such a special place for growing grapes and making wine Wine Growers British Coumbia is proud to support this vibrant industry by presenting educational programs and courses like this to increase local and global awareness of British Columbia as a premium wine region and to discover what makes BC wine unlike anywhere else in the world Miles Prodan President CEO Wine Growers British Columbia WineBC com WinesofBC BCWine II III

WELCOME III INTRODUCTION 1 BRITISH COLUMBIA WINE 1 What we will cover in Level 1 1 BC WINE IS ABOUT PLACE 2 A unique climate makes for a unique place 2 HISTORY 3 BC AND ITS UNIQUE REGIONS 6 On the Edge of the Wine World 6 Global Comparison of Acreage 9 WHAT MAKES BC TERRIOR UNIQUE 10 Sunshine the Rain Shadow 10 Low Rainfall 10 Lakes Rivers the Ocean 10 Chilly Winters 11 Coast vs Interior 11 Diurnal Temperature Variation 11 BC S WINE REGIONS 12 Geographical Indications 12 Okanagan Valley GI 14 Similkameen Valley GI 16 Vancouver Island GI 18 Fraser Valley GI 20 Gulf Islands GI 22 Thompson Valley GI 24 Shuswap GI 26 Kootenays GI 28 Lillooet GI 30 IV VINEYARD ACREAGE 32 BC S KEY GRAPE VARIETIES WINE STYLES 33 BC WINE STYLES 33 Sparkling Wines 33 Still Wines 33 Blends 34 Icewine Sweet Wines 34 Fortified Wines 34 BC S MAIN GRAPE VARIETIES 35 White Grapes 36 Red Grapes 39 AGEABILITY 44 SUSTAINABLE ORGANIC AND BIODYNAMIC GRAPEGROWING AND WINEMAKING IN BC 44 BC WINE FOOD PAIRING 45 BC WINE IT S ABOUT PLACE 46 WHERE TO BUY BC WINE 48 WHAT IS BC VQA 49 ABOUT WINE GROWERS BRITISH COLUMBIA 49 GLOSSARY OF WINE TERMS 50 Funding support provided in part by the BC Government s Buy Local Program delivered by the Investment Agriculture Foundation of BC with funding from the Ministry of Agriculture V

DISCOVER WHAT YOU LOVE DOWNLOAD THE AWARD WINNING WINES OF BC EXPLORER APP Every BC Wine Ambassador should have a BC Wine Expert in their pocket The Wines of BC Explorer App is an essential companion to the Ambassador Course Use the app to explore the wine regions of BC Take the Taste Test for personal BC wine recommendations Assess BC wines and record your tasting notes Find educational wine events in your area track your cellar and more VI INTRODUCTION Welcome to the Wines of British Columbia Ambassador Program This program is designed for everyone those making growing selling or just enjoying BC wine This course will give you the basics to understand the key elements that make BC special and worth getting in your glass BRITISH COLUMBIA WINE British Columbia s wine regions much like the province itself are pristine beautiful and extreme It is from the extremities of the wine world where some of the most compelling wines come The unique climate on the world s most northerly threshold of where wine can be produced makes wines of intensity purity and natural freshness With nine distinct regions and more than 80 different grape varieties British Columbian wine is getting the world s attention WHAT WE WILL COVER IN LEVEL 1 1 What is unique and special about BC wine 2 Varieties and styles of BC wine 3 The unique climate of where we grow grapes in BC 4 The history of BC wine 5 BC Wine and food pairing 1

BC WINE IS ABOUT PLACE A UNIQUE CLIMATE MAKES FOR A UNIQUE PLACE British Columbia is like no other place on earth when it comes to growing grapes And where the grapes are grown makes all the difference It has a huge effect on the way a wine tastes And while all of the wine regions of the world have their interesting features British Columbia is gifted with perhaps some of the most extreme and unique grapegrowing conditions on the planet It is also well known that the best wines often come from the edges of where wine production is possible British Columbia wine is on that edge with some vineyards pushing the boundaries of the 50th parallel latitude that many textbooks like to mark as the limit of the wine world So you would think being this far north that BC wine would be the coolest of cool climate wine regions limited to early ripening grapes and light fresh juicy wine styles While we do have cool climate regions and make elegant delicate and vibrant wines BC wine regions are much more than that with more than 80 different grape varieties grown across the diverse climates of the province Attempts to define BC s largest regions the Okanagan Valley and Similkameen Valley by standard climate terminology often falls flat as they are simply too unique and extreme to fit Yes cold winters that can reach as low as 20 C would suggest a very cool climate as would the fresh acidity retained in the grapes But 35 C baking temperatures that can last for more than a month in the summer seems more hot climate than anything else It is further confused by the huge diurnal temperature shifts where the 35 C in the heat of the afternoon can drop to a refreshing 10 C at night the cool temperatures helping to keep the vibrant acidity BC wine is known for The northerly latitude has other benefits too key of which is sunlight While the sun dips early and rises late in the winter months in the summer it is the opposite with long daylight hours starting from the early hours of the morning to some vineyards still in full sunshine as late as 9 30 PM in the evenings during the height of summer Sunlight does wonders for vines and the long days often two hours more sunlight per day than famed regions like California s Napa Valley makes for wines with intense bright fruit flavours beautifully balanced against that acidity remaining from the cool nights These long hours of daylight are turned into intense pure sunshine by the topography of the province The Coast Mountain range rises majestically and strategically acts as a rain shadow leaving the interior regions bathed in sunlight and receiving little rainfall Average annual precipitation in Osoyoos and Summerland is just 32 cm versus 174 6 cm on the west side of the Coast Mountains in Hope 2 These dry sunny conditions are where the next special part of this unique place comes to the fore Almost desert levels of rainfall and lots of sun mean low humidity and as a result less pests and diseases to deal with making sustainable and organic farming a popular choice The unique set of conditions in the Okanagan Valley and Similkameen Valley aren t easily defined and don t exist anywhere else making this an exciting place to make exciting wines While the Okanagan Valley and Similkameen Valley make up more than 90 of British Columbia s acreage the other seven regions cover an interesting range of diverse climates from the coast through to the vast and rugged interior of the province Key Facts Lots of sunlight temperature extremes natural acidity in the wines big diurnal temperature range HISTORY British Columbia perhaps surprisingly has some long wine history with the first grapes planted in Kelowna as early as 1859 Yet the industry we see today is a modern one that really only got going in the early 1990s Early grape attempts through the early to mid 1900s were with labrusca grapes and then hybrid varieties that were hardy and easy to grow but didn t make the best wines Since the 1990s the focus has been on highquality vinifera species grapes which now make up around 97 of all plantings Since then there has been a steep and steady growth in quality To very briefly sum up the history of BC wine you could say it has changed dramatically from an industry growing easy to grow grapes and making the resulting wine to one focused on quality The first pioneering attempts with quality vinifera began in the 1960s and 1970s peaking in the 1990s and beyond Since then there has been a lot of figuring out which grapes should be planted where and what is the best style of wine to make Finally the modern industry now has decades of experience and is really starting to focus on high quality wines that are a true expression of the BC terroir 3

HISTORY OF THE WINES OF BRITISH COLUMBIA 1859 1907 1912 22 Father Charles Pandosy plants vines at the Oblate Mission in Kelowna Earliest record of a serious attempt at grape production in Salmon Arm by W J Wilcox Canadian Prohibition 1994 Mission Hill Family Estate s Grand Reserve Chardonnay 1992 wins the Avery Trophy for Best Chardonnay Worldwide at the International Wine and Spirit Competition 1990 VQA Vintners Quality Alliance standards are put into place in BC 1988 1984 The General Agreement on Tariffs and Trade GATT opens the market and puts pressure to focus on quality 13 wineries in operation in BC 1995 An estimated 30 wineries are in operation in BC 2003 Sales of BC VQA Wine in BC top 63 million CAD An estimated 81 wineries in operation 2004 Awards and medals continue with Jackson Triggs Okanagan Estate s winemaker Bruce Nicholson being named Winemaker of the Year at the prestigious San Francisco International Wine Competition 2005 BC VQA Wine sales in BC top 120 million CAD BC VQA Wine becomes the number one selling premium wine category in the province for the first time ahead of all other wine importing countries Estimated 81 wineries in operation 2020 BC VQA celebrates 30 years of beautifully crafted wine 2019 Provincial Government announces two new sub appellations Naramata Bench and Skaha Bench 2018 Provincial Government announces four new appellations Thompson Valley Shuswap Lillooet Kootenays Okanagan Falls named BC s second sub appellation 2017 Canadian wine and grape industry research study shows the BC Wine industry contributes 2 8 billion annually to BC s economy and draws one million visitors generating 600 million 4 With the signing of the North America Free Trade Agreement NAFTA the modern BC wine industry was born bringing with it vast improvements in understanding the unique BC terroir and rapidly improved quality wines 1921 Growers Wine Company of Victoria uses loganberries and then labrusca grapes for wine production 1927 J W Hughes planted vineyards in the Kelowna area at what is now Tantalus Vineyards 1930 1960 Extensive planting of labrusca varieties 1932 Calona opens as the first commercial winery in the Okanagan 1977 1982 1974 Becker project 33 vinifera varieties proven to ripen and produce premium quality wines in the Okanagan a turning point for the industry The federal government brings in 4 000 vinifera vines to experiment with new varieties at 18 different sites 1966 Total BC vineyard plantings reach 2 000 acres 1962 The first French hybrids are planted by Stewart and Capozzi families 2006 Jackson Triggs Okanagan Estate s Grand Reserve Shiraz wins Shiraz Syrah of the Year at the International Wine and Spirit Competition in London a first ever for a North American winery 2010 Summerhill Pyramid Winery recieves the trophy for Best Bottle Fermented Sparkling Wine at the International Wine and Spirit Competition in London a first for a Canadian winery 2011 There are now over 200 grape wineries in British Columbia BC VQA Wine sales exceed 196 million CAD 2012 Summerhill Pyramid Winery becomes the first vineyard in BC to receive their Biodynamic Demeter Certification 2016 Provincial Government announces new regulations for creating sub appellations in BC 2015 Golden Mile Bench named as BC s first sub appellation BC VQA celebrates 25 years of excellence 2014 2013 BC now boasts over 230 grape wineries and sales of BC VQA Wine exceed 220 million CAD Mission Hill Family Estate Winery receives an International Trophy for Best Pinot Noir under 15 at the prestigious Decanter World Wine Awards This is the first time a Canadian winery has won an international trophy at these awards 5

BC AND ITS UNIQUE REGIONS ON THE EDGE OF THE WINE WORLD British Columbia s wine regions are on the edge of the wine world at the highest latitudes where grapegrowing is possible Yet latitude can be deceptive as BC s regions are often much warmer than you would expect for the latitude Again it comes back to the unique climate that makes for quality and diverse sustainable grapegrowing conditions Sometimes there is a perception that BC wine can be expensive But the reality is that we just don t produce bulk cheap wine To make the large amounts needed to produce inexpensive wines you need a very hot climate to produce large yields of grapes Countries like the USA Australia South Africa Chile and Argentina have both hot bulk wine regions and cooler climate quality regions In BC we don t have any bulk wine regions Quality wines always come from moderate yields grown in moderate to cool climates the exact climates you find in BC wine regions BC wine production is small but quality focused With 12 681 acres of vineyards spread across the province production is limited How much wine could BC make in a year Given an average yield estimate of 3 5 tons per acre of grapes at full production BC could produce just over 21 million litres of wine assuming 550L ton or about 2 3 million cases of wine In 2020 the world produced 258 million hectolitres of wine meaning BC produces less than 1 of the world s wine We make up 0 06 of the world vineyard acreage Yes BC production is small so there is no need to try to make cheap wine and with the unique climate suited to moderate yields of quality grapes is much better suited to focusing on quality Small is good Acreage of Vineyards Global Canada British Columbia Okanagan Valley Similkameen Valley Vancouver Island Gulf Islands Fraser Valley Lillooet Thompson Valley Shuswap Kootenays Ontario Niagara Nova Scotia Quebec USA California Napa Valley Washington State Oregon Europe Spain France Burgundy Bordeaux Alsace Italy United Kingdom Acres 18 500 000 30 293 12 681 10 920 768 321 110 194 51 93 107 117 18 000 14 800 1 500 2 000 1 085 321 635 000 44 210 55 455 39 531 7 907 372 2 325 642 1 983 999 70 956 120 000 38 300 1 607 890 4 168 Various sources BC figures based on 2022 BC Wine Grape Acreage Report 100 00 0 16 0 06 0 05 0 00 0 00 0 00 0 00 0 00 0 00 0 00 0 00 0 09 0 08 0 00 0 01 5 87 3 44 0 25 0 30 0 18 42 74 12 57 10 72 0 38 0 65 0 21 8 69 0 02 6 7

LILLOOET THOMPSON VALLEY SHUSWAP ALBERTA Lillooet Kamloops Salmon Arm OKANAGAN VALLEY Campbell River GULF ISLANDS VANCOUVER ISLAND Nanaimo SIMILKAMEEN VALLEY Vancouver COWICHAN VALLEY Keremeos Kelowna NARAMATA BENCH SKAHA BENCH OKANAGAN FALLS GOLDEN MILE BENCH Osoyoos KOOTENAYS Creston Victoria FRASER VALLEY Seattle UNITED STATES UNITED STATES 51 N LATITUDE 48 N LATITUDE CHAMPAGNE FRANCE For comparison Ontario has the largest wine producing acreage in Canada 18 000 acres of vineyards although many of these are hybrid varieties so British Columbia has more acreage of vinifera varieties Canada s total acreage is similar to that of Oregon state in the USA and Alsace in France both regions considered small and quality focused without any significant bulk wine production Key Facts The South Okanagan is at the same latitude as Champagne France and Rheingau Germany but has a much warmer climate during the growing season BC is less than 0 1 of the world s wine and world vineyard acreage 8 GLOBAL COMPARISON OF ACREAGE ACREAGE 700 000 600 000 500 000 400 000 300 000 200 000 100 000 0 CALIFORBNUIRAGWUANSDHYINNGATPOANVALLEYALSACOEREBGROITONINSTHACROIOLUMBIA GERMANY RHEINGAU ALSACE 9

WHAT MAKES BC TERRIOR UNIQUE Given their latitude you would think all BC wine regions would be very cool climate but most are much warmer than you would think So what is it about the BC terroir that makes it such a special climate for growing grapes Moist Pacific air VANCOUVER ISLAND Vineyards VANCOUVER ISLAND GULF ISLANDS FRASER VALLEY Vineyards VANCOUVER COAST MOUNTAINS OKANAGAN VALLEY SIMILKAMEEN VALLEY LILLOOET Vineyards THOMPSON VALLEY SHUSWAP KOOTENAYS Vineyards SUNSHINE THE RAIN SHADOW In BC we get sunshine and a lot of it Being so far north during the growing season we can see as many as 16 hours of sunlight a day 10 more daylight than in Napa Valley Sunlight ripens grapes and helps with sustainable grapegrowing The bright cloudless sky through much of the growing season is in part thanks to a rain shadow effect between the Coastal and Monashee mountain ranges Wet weather coming from the Pacific hits the Coastal mountains and drops on the west side leaving a very dry rain shadow in the interior wine regions A small rain shadow effect also occurs on Vancouver Island protecting the vineyards on the east side of the Island and on the Gulf Islands LOW RAINFALL Sunny skies mean less rain with precipitation levels very low during the growing season in BC s interior These dry conditions result in low humidity and prevent many of the risks of rot and mildew that can occur Because of that growing grapes in BC can be very sustainable as there is less need to spray the vines with chemicals than in many regions of the world Osoyoos and Summerland receive just 32 cm of annual precipitation By comparison Napa receives 51 cm and Bordeaux 91 cm LAKES RIVERS THE OCEAN The bodies of water that surround BC s vineyards are very important to growing grapes this far north The lakes and the ocean act as large climate moderators heating and cooling more slowly than the land around them and giving off heat to moderate temperatures from getting too extreme Fast flowing rivers keep air moving preventing frost and keeping the vineyards clean and dry and helping to lower the risk of certain pests and diseases 10 CHILLY WINTERS It is in the winter when we are reminded of our northerly latitude as temperatures can often plummet to as low as 20 C or colder At these temperatures cold temperature damage can occur to the vines The lakes in the interior and the ocean at the coast cool more slowly than the earth giving off warmth and protecting nearby vineyards In other areas wind machines are used to mix warmer air and protect the vines The benefit to the cold though is the potential to make Canada s most famous wine Icewine which must be made at or below 8 C COAST VS INTERIOR Most of BC s vineyards are located in the interior but there are three wine regions with a distinctly coastal maritime climate Vancouver Island the Gulf Islands and the Fraser Valley are all in close proximity to the Pacific Ocean This huge body of water moderates the temperature so it never gets very hot in the summer nor does it get very cold in the winter quite the opposite of the extreme climates of the Okanagan Valley and other interior regions Rainfall is also significantly higher in the coastal wine regions The key elements of the coastal climate of Vancouver Island Gulf Islands and Fraser Valley are the cool growing season suited only to early ripening grape varieties such as Pinot Noir and the warm winters with low risk of cold temperature damage DIURNAL TEMPERATURE VARIATION The extreme northerly latitude of BC s interior wine regions makes for extremes of both heat and cold Winters are cold and summers are hot making for an intensely continental climate Another unique element to the radical climate is the huge diurnal temperature range that can occur between day and night Many days in late summer can see temperatures over 35 C plunging to below 10 C at night This serves to keep the bright fresh and natural acidity that is synonymous with BC wine 11

BC S WINE REGIONS GEOGRAPHICAL INDICATIONS The official name for a wine region in British Columbia is a Geographical Indication GI There are nine GIs in the province If a wine is blended between more than one GI it is labelled as from British Columbia Okanagan Valley Similkameen Valley Fraser Valley Vancouver Island Gulf Islands Thompson Valley Shuswap Lillooet Kootenays There are 12 sub GIs in the province Eleven are recognized in the Okanagan Valley and one is recognized within the Vancouver Island GI with more under development Okanagan Valley sub GIs Lake Country East Kelowna Slopes South Kelowna Slopes Summerland Valleys Summerland Bench Okanagan Falls Summerland Lakefront Golden Mile Bench Naramata Bench Golden Mile Slopes Skaha Bench Vancouver Island sub GI Cowichan Valley 335 WINERIES IN BC 12 March 2023 OKANAGAN VALLEY VANCOUVER ISLAND FRASER VALLEY SIMILKAMEEN VALLEY SHUSWAP GULF ISLANDS KOOTENAYS THOMPSON VALLEY LILLOOET GEOGRAPHICAL INDICATIONS OF BRITISH COLUMBIA Prince George BC Wine is about place A unique climate makes for a unique place Campbell River VANCOUVER ISLAND PACIFIC OCEAN LILLOOET THOMPSON VALLEY SHUSWAP ALBERTA Lillooet GULF ISLANDS Kamloops Salmon Arm OKANAGAN VALLEY Nanaimo COWICHAN VALLEY Victoria SIMILKAMEEN VALLEY Vancouver Keremeos Kelowna NARAMATA BENCH SKAHA BENCH OKANAGAN FALLS GOLDEN MILE BENCH Osoyoos FRASER VALLEY KOOTENAYS Creston CANADA Seattle UNITED STATES USA 13

OKANAGAN VALLEY GI The oldest and largest of BC s wine regions stretching from the USA border at Osoyoos in the south over 180 km to the north past Vernon The Okanagan Valley is home to most of BC s vineyards and wineries The climate in the Okanagan changes considerably from north to south allowing a wide variety of wine styles to be made The Okanagan first had grapes planted back in the 1850s by missionary Father Pandosy near Kelowna The key climatic conditions for the Okanagan Valley are Extremes with hot summers and cold winters Long days with lots of sunlight Low rainfall Hot days and cool nights Ripe grapes balanced with natural acidity Lakes play an important role as temperature moderators The desert conditions in the south make for ideal sustainable growing conditions and are suitable for late ripening red varieties such as Merlot Cabernet Franc Syrah and Cabernet Sauvignon The central part of the Okanagan is well suited to grape varieties such as Chardonnay Pinot Gris Pinot Noir and Merlot while the north makes excellent wines from aromatic white grapes such as Gew rztraminer and Riesling as well as Burgundian varietals like Chardonnay and Pinot Noir Because of its size and varying climate sub GIs are starting to be developed within the Okanagan Valley to allow a more focused expression of the terroir of the different parts of the valley Growing Degree Days GDD 10 year average Osoyoos 1641 Summerland 1397 Kelowna 1340 Acres planted 10 920 Top varieties planted Merlot Pinot Gris Chardonnay Pinot Noir Cabernet Sauvignon Gew rztraminer Cabernet Franc Riesling and Syrah Key Facts Centre of the BC wine industry largest region varying climates extremes range of varieties and styles Has four sub regions First grapes back in 1850s 14 15

SIMILKAMEEN VALLEY GI This narrow and steep rocky valley is the second largest region but is less than a 10th the size of the Okanagan The Similkameen Valley is just west of the south Okanagan centred around the towns of Keremeos and Cawston Vineyards were planted in the Similkameen as early as 1959 Climate conditions are very similar to the Okanagan except there are no large lakes to moderate the climate so extreme conditions exist for all vineyards The Similkameen Valley is known for its soils that are often high in calcium carbonate giving a minerality to many of the wines as well as a powerful wind that keeps the vines clean dry and free from many pests and diseases As a result the Similkameen Valley is known to have the highest percentage of certified organic farms in all of Canada The key climatic conditions for the Similkameen Valley are Extremes with hot summers and cold winters Long days with lots of sunlight Low rainfall Hot days and cool nights Ripe grapes balanced with natural acidity A strong and persistent wind Some areas of the Similkameen Valley are tucked up by the steep mountains getting shaded early in the day making them suited to cool climate grapes like Pinot Noir Gamay Noir Chardonnay and Riesling whereas other areas get long afternoon sun and are warm sites better suited to late ripening grapes like Merlot Cabernet Franc Syrah and Cabernet Sauvignon Growing Degree Days GDD 10 year average Cawston 1561 Acres planted 768 Top varieties planted Merlot Cabernet Sauvignon Chardonnay Cabernet Franc Syrah Riesling Pinot Noir Pinot Gris and Gamay Noir Key Facts Second largest region extremes range of varieties and styles Calcium carbonate soils Wind Highest density of organic farming in Canada 16 17

VANCOUVER ISLAND GI With most vineyards on the eastern side of Vancouver Island this cool climate region is well suited to earlier ripening grapes with Pinot Noir being a speciality Vancouver Island has lots of very small wineries and vineyards with many of them centred around the Cowichan Valley the region s first sub GI created in 2020 The proximity of the Pacific Ocean moderates the climate while a rain shadow effect from the Island s mountains protects the vineyards from storms coming in from the west The key climatic conditions for Vancouver Island are Moderating effect of the Pacific Ocean Moderate summers and winters Moderate rainfall Suited to early ripening grapes Growing Degree Days GDD 10 year average North Cowichan 1097 Acres planted 321 Top varieties planted Pinot Noir Pinot Gris Marechal Foch Ortega Chardonnay and Gew rztraminer Key Facts Pacific Ocean moderates Cool climate wine region The rain shadow effect from the Central Vancouver Island Mountain Range influences all grapegrowing areas Has the first sub GI to be created outside of the Okanagan Valley 18 19

FRASER VALLEY GI Close to BC s largest city Vancouver the Fraser Valley is a cool climate region moderated by the nearby Pacific Ocean It is a region of higher rainfall and moderate temperatures suited to early ripening grape varieties The key climatic conditions for the Fraser Valley are Moderating effect of the Pacific Ocean Moderate summers and winters Higher rainfall Suited to early ripening grapes Growing Degree Days GDD 10 year average Langley Central 1017 Acres planted 194 Top varieties planted Pinot Noir Bacchus Pinot Gris Siegerrebe Madeleine Angevine Chardonnay Gew rztraminer and Reichensteiner Key Facts Wineries located in Lower Mainland with population of 2 8 million people 60 of BC s population Cool climate wine region 20 21

GULF ISLANDS GI The Gulf Islands is a small wine region well suited to early ripening grapes The climate is moderated by the maritime influences but the rainfall is lower than that of the Fraser Valley Grapes that require a short or medium length growing season are most suitable such as Pinot Noir Pinot Gris Chardonnay and Gew rztraminer The key climatic conditions for the Gulf Islands are Moderating effect of the Pacific Ocean Moderate summers and winters Moderate rainfall Suited to early ripening grapes Growing Degree Days GDD 10 year average Saturna Island 963 Acres planted 110 Top varieties planted Pinot Noir Pinot Gris Chardonnay Ortega and Gew rztraminer Key Fact The first vineyards were planted on Saturna Island in 1995 22 23

THOMPSON VALLEY GI Located 50 6 degrees north latitude this interior wine region with an extreme continental climate roughly follows the outline of the Thompson Basin ecosection capturing the lowland along the Thompson River and up to include the watersheds that drain into the Thompson River Approximately 130 km east to west the boundary starts at the village of Chase and ends at Cache Creek with a north arm running up the North Thompson River valley To date vineyard and winery activity is centred around the city of Kamloops The Thompson Valley has hot dry summers and cold winters The constant movement of the rivers creates air flow to help moderate temperatures Because of the cold winters hardy varieties such as Riesling Chardonnay and Pinot Noir are planted along with a range of hardy hybrids The key climatic conditions for the Thompson Valley are Extremes with hot summers and very cold winters Long days with lots of sunlight Low rainfall 24 Hot days and cool nights Moderate growing degree days Cold winters suited to hardy grape varieties Rivers play an important role as temperature moderators Growing Degree Days GDD 10 year average Kamloops 1407 Acres planted 93 Top varieties planted Riesling Chardonnay Pinot Gris La Crescent Pinot Noir and Marechal Foch Key Facts A new region created in 2019 First commercial vineyard planted in 2005 Lots of calcium carbonate soils giving minerality to the wines Semi arid conditions and diverse microclimates The region boasts 2 013 annual hours of sunshine 25

SHUSWAP GI The Shuswap region is located north of the Okanagan Valley It is a diverse area centred around the large Shuswap Lake the dominant feature in the region Wines have been produced in this cool climate region since 1997 predominately from early ripening varieties The key climatic conditions for Shuswap are Warm summers and cold winters Long days with lots of sunlight Low rainfall Shuswap lake influences climate Suited to early ripening grape varieties 26 Growing Degree Days GDD 10 year average Salmon Arm 1146 Acres planted 107 Top varieties planted Marechal Foch Ortega Siegerrebe Gew rztraminer Kerner and Zweigelt Key Facts One of the most northerly grapegrowing regions in North America The coolest of the interior BC wine regions 27

KOOTENAYS GI The Kootenay GI is an area of small spread out vineyard plantings situated to the east of the Okanagan Valley Grapes are grown along valley floors in the region in the warmest portions of the GI specifically the Creston valley the Grand Forks area and with potential in the Rock Creek area The moderate overall climate makes it well suited to mid season ripening grapes such as Pinot Noir Pinot Gris Chardonnay Riesling and Gew rztraminer The key climatic conditions for the Kootenays are Warm summers and cold winters Long days with lots of sunlight Low rainfall Moderate overall growing degree days 28 Growing Degree Days GDD 10 year average Creston 1312 Acres planted 117 Top varieties planted Pinot Noir Gew rztraminer Pinot Gris Marechal Foch Chardonnay Riesling and Gamay Noir Key Fact A new region created in 2019 29

LILLOOET GI The Lillooet GI covers a 100 km stretch of the interior Fraser River valley from Pavilion in the north to Kanaka Bar in the south and centred around the town of Lillooet It is a mountainous landscape of deep canyons and valley floor terraces benches surrounded by steep valley walls This region is one of the most northerly latitudes in North America but due to a lower altitude has similar heat as the south Okanagan Mountains to the west of the region give a rain shadow effect similar to that experienced in other interior wine regions The key climatic conditions for Lillooet are Extremes with hot summers and cold winters Long days with lots of sunlight Low rainfall Hot days and cool nights Ripe grapes balanced with natural acidity Growing Degree Days GDD 10 year average Lillooet 1600 Acres planted 51 Top varieties planted Riesling Pinot Noir Cabernet Franc Chardonnay Pinot Gris and Merlot Key Facts One of the most northerly grapegrowing regions in North America A new region with just 51 acres planted 30 31

VINEYARD ACREAGE The chart below shows the growth in acreage since 1990 The most significant periods of growth for the industry were when large areas of Black Sage Road near Oliver were planted in the mid 1990s nearly doubling the acreage and again between 2007 and 2008 when nearly 50 more acreage was added VVIINNEYEAYRADRACDREAACGEREAGE 15000 12500 10000 7500 5000 12 681 9 100 9 866 11 086 10 260 10 499 4 200 5 462 6 632 2500 1 476 2 146 0 1990 1994 1999 2004 2006 2008 2011 2014 2017 2019 2022 32 BC S KEY GRAPE VARIETIES WINE STYLES There are some key descriptors that often come to mind when talking about BC wine Intensely fruity ripe and yet at the same time refreshing and crisp sums up so many BC wines BC wines are not like most New World wines nor are they that much like the wines of the Old World but instead are forming their own style that incorporates elements of both new and old New World fruitiness ripeness and intensity coupled with fresh acidity and savoury elements typical of the Old World are characteristics all often associated with BC wine kind of a middle world between the wine worlds of the old and the new This middle ground is a good place to be and because of this BC wines are getting attention from around the globe for their style and quality BC WINE STYLES All styles of wine are produced in BC sparkling still white ros red and orange as well as sweet and some fortified wines SPARKLING WINES The climate in BC is well suited to making sparkling wines The natural high acidity levels that the climate provides and bright fruit flavours mean that grapes can be harvested early and still have good flavour development Three different styles exist in BC Carbonated and Tank Method also known as Charmat are usually fruit forward and dry to off dry while Traditional Method wines will be aged on their lees for 1 5 years to make complex savoury wines with toasty bready notes alongside the bright fruit and crisp acidity The majority of sparkling wines in BC are produced using the Traditional Method STILL WINES White Wines These range from dry to sweet sometimes with oak or lees ageing Usually from white grapes but some producers quickly press red grapes to make a white wine too Red Wines From light in colour and body to full rich and tannic all styles are made in BC The heat and sunny days often make for high tannin red wines Ros Wines Usually dry or off dry and made from short skin contact with red grapes ros wines are becoming increasingly popular 33

Orange Wines Some producers are now making what are known as orange wines These are just white grapes made like red wine with the skin contact giving an orange colour to the wine BLENDS While there are many different potential blending options for BC wine two of the most common styles are aromatic white blends based around fruity and floral smelling white grapes and blends of the Bordeaux varieties of Cabernet Sauvignon Cabernet Franc and Merlot These red blends are typically very structured and can age well Syrah is increasingly being added to these Bordeaux varieties to give its rich texture ripe tannins and intense flavours ICEWINE SWEET WINES Canada is very famous for its Icewine around the world Icewine is a very sweet still wine that is made by picking and then pressing grapes that are frozen by temperatures of 8 C 17 6 F or colder It is intense in flavour with high sugar levels balanced by racy acidity to make a very powerful wine Other sweet wines are also produced These may be labelled as Late Harvest Select Late Harvest or Special Select Late Harvest depending on how ripe the grapes were at harvest time If the grapes are affected by Noble Rot they can be labelled as Botrytis Affected Botrytized or for grapes with very high sugar content Totally Botrytis Affected Fun Fact The first Icewine in Canada was made in Peachland in the Okanagan Valley in 1978 FORTIFIED WINES Fortified wines are made by adding alcohol to wine to increase the alcohol content to between 17 20 The most famous fortified wines in the world are Port and Sherry British Columbia produces mostly Port style fortified wines BC S MAIN GRAPE VARIETIES Here is a description of the major grape varieties grown in BC and the typical styles of wine that they produce WHITES UNDER VINE Pinot Gris Chardonnay Riesling Gew rztraminer Sauvignon Blanc Pinot Blanc Viognier 4 3 4 2 7 8 11 8 11 7 23 3 22 2 Trends in wine change over time The table below shows how some grapes have become more popular while others have remained flat or declined in growth Variety by Acreage Pinot Gris Chardonnay Gew rztraminer Riesling Sauvignon Blanc Pinot Blanc Viognier 2008 928 866 644 367 439 369 164 Source BC Wine Grape Acreage Report 2011 1066 917 707 439 393 266 204 2014 1114 996 735 511 394 269 223 2017 1132 1020 743 562 399 277 229 2019 1 167 1 132 646 613 403 232 234 2022 1 306 1 247 659 665 440 242 235 34 35

WHITE GRAPES Pinot Gris PRIMARY FLAVOURS Pear Honeydew Minerality Peach Lemon TASTE PROFILE SWEETNESS ACIDITY BODY AGEABILITY LOW MED HIGH Style Most BC Pinot Gris is medium bodied crisp and fresh with aromas and flavours of pear melon and mineral notes Some are fermented or aged in oak giving richer fuller wines Pinot Gris grows well in most areas of BC Main regions where grown Okanagan Valley Similkameen Valley Fraser Valley Vancouver Island Gulf Islands Lillooet Kootenays Thompson Valley Fun Fact Typically richer than Italian Pinot Grigio but lighter than Alsace Pinot Gris Chardonnay PRIMARY FLAVOURS Lemon Peach Nectarine Vanilla Hazelnut TASTE PROFILE SWEETNESS ACIDITY BODY AGEABILITY LOW MED HIGH Style Three main different styles of Chardonnay are being made Full bodied very high quality barrel fermented wines are made as well as unoaked Chardonnay that is crisp and fresh Chardonnay is also a key grape in BC sparkling wine Modern styles are restrained in their oak use keeping fresh lemon and nectarine flavours Widely grown across BC Main regions where grown 36 Okanagan Valley Similkameen Valley Fraser Valley Vancouver Island Gulf Islands Thompson Valley Lillooet Kootenays Fun fact A Chardonnay was the first BC wine to win an international trophy back in 1994 Gew rztraminer PRIMARY FLAVOURS Lychee Rose Apricot Baking Spice Peach TASTE PROFILE SWEETNESS ACIDITY BODY AGEABILITY LOW MED HIGH Style Typically very aromatic showing off the grape variety s floral and lychee fruit aromas The palate is typically light to medium bodied with higher acidity in BC than is typical for the variety Main regions where grown Okanagan Valley Fraser Valley Vancouver Island Gulf Islands Shuswap Kootenays Fun fact BC Gew rztraminer maintains crisper acidity than in most parts of the world 37

Riesling PRIMARY FLAVOURS Apple Lime Minerality Blossom Peach TASTE PROFILE SWEETNESS ACIDITY BODY AGEABILITY LOW MED HIGH Style Many BC Rieslings used to be off dry simple and fresh Now many of the wines are intensely flavoured dry and bracingly high in acidity with apple mineral and citrus flavours showing power yet freshness Main regions where grown Okanagan Valley Similkameen Valley Thompson Valley Lillooet Kootenays Fun fact Riesling was the most planted grape in BC in 1990 RED GRAPES REDS UNDER VINE Merlot Pinot Noir Cabernet Sauvignon Cabernet Franc Shiraz Syrah Gamay Noir 3 6 13 8 13 3 9 3 23 5 26 4 As you can see in the table below certain grape varieties such as Pinot Noir and Cabernet Franc are growing rapidly in popularity and acreage Variety by Acreage Merlot Pinot Noir Cabernet Sauvignon Cabernet Franc Syrah Gamay Noir Mar chal Foch Malbec Petit Verdot 2008 2011 1585 1601 793 949 681 755 391 517 516 547 144 154 144 154 72 96 56 66 Source BC Wine Grape Acreage Reports 2014 1564 1073 756 546 530 154 141 101 64 2017 1585 1070 767 569 531 178 143 105 76 2019 1 619 1 332 853 720 554 190 115 122 76 2022 1861 1656 973 940 655 256 126 150 106 38 39

Merlot PRIMARY FLAVOURS Plum Black Cherry Sage Vanilla Dark Chocolate TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Only ripening in the warmer regions BC Merlot is unique as it can produce very structured wines with naturally high tannin and acidity In many regions of the world Merlot lacks structure but not in BC BC Merlot has flavours of plum black cherry berries chocolate and violet notes Often blended with Cabernet Sauvignon and Cabernet Franc as well as sometimes Syrah Main regions where grown Okanagan Valley Similkameen Valley Lillooet Fun fact The BC sun makes Merlot with more tannin and structure than most regions of the world Pinot Noir PRIMARY FLAVOURS Cherry Baking Spice Orange Strawberry Zest Floral TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Pinot Noir is best in the cooler northern and central parts of the Okanagan and in the cool coastal regions The wines have fresh acidity complex red fruit and spice aromas and flavours and can have quite solid tannins that help them to age well It is also a major component in many BC sparkling wines Main regions where grown Okanagan Valley Similkameen Valley Fraser Valley Vancouver Island 40 Gulf Islands Lillooet Kootenays Fun fact Pinot Noir is the most planted red grape in five of the nine GIs Pinot Noir was the most planted red grape until the mid 90s Cabernet Sauvignon PRIMARY FLAVOURS Blackcurrant Black Plum Sage Dried Herbs Vanilla TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Cabernet Sauvignon is a late ripening grape so suited to the warmest production regions in BC The wines have nice varietal cassis character plum and often show interesting dried sage burlap and tobacco notes Often blended with Merlot and Cabernet Franc as well as sometimes Syrah Main regions where grown Okanagan Valley Similkameen Valley Fun fact Only ripens in the warmest vineyard spots in BC 41

Cabernet Franc PRIMARY FLAVOURS Blackcurrant Blueberry Violet Sage Dried Herbs TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Another variety building a reputation in BC for its elegance and medium body Cabernet Franc ripens slightly earlier than its offspring Cabernet Sauvignon in most vineyards so ripens more consistently to a high quality level in the Okanagan Valley and Similkameen Valley BC Cabernet Franc is juicy and fresh with moderate tannins bright red fruit and a hint of the dried herbal character typical of this variety Often blended with Merlot and Cabernet Sauvignon as well as sometimes Syrah Main regions where grown Okanagan Valley Similkameen Valley Lillooet Fun fact BC is building a reputation for medium bodied intensely fruity single varietal Cabernet Franc Syrah PRIMARY FLAVOURS Blackberry Blueberry Violet Pepper Meat TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Often amongst BC s most awarded wines BC Syrah falls somewhere between the ripe New World and savoury peppery Old World wines showing elements of both It is typically rich and full bodied with blueberry and plum along with lots of savoury black pepper and gamey meaty notes Main regions where grown Okanagan Valley Similkameen Valley Fun fact Syrah was the first BC red wine to win an international wine trophy 42 Gamay Noir PRIMARY FLAVOURS Blackberry Strawberry Blueberry Violet Cinnamon TASTE PROFILE SWEETNESS ACIDITY BODY TANNIN AGEABILITY LOW MED HIGH Style Soft in tannin and light in body with attractive and intense red fruit flavours and can be soft silky and approachable Main regions where grown Okanagan Valley Similkameen Valley Kootenays Fun fact Gaining popularity as people drink more light fresh red wines 43

AGEABILITY When you read any textbook about what a wine needs to age well it will tell you the wine needs some intensity of flavour and then acidity and or tannin to help preserve that flavour over time while it develops and evolves If you look at the BC climate it gives exactly all of those necessary components for ageing The long sunny days give intense flavours while the cool nights preserve natural acidity The heat and sun also build firm tannins in the red wines giving BC wine all the elements for potentially long ageability While still a relatively young industry we haven t yet developed much of a history for ageing wines but more and more people are realizing the potential and finding that the wines become more complex and interesting with a few years cellaring in the bottle Varieties such as Pinot Noir blends of Merlot Cabernet Sauvignon and Cabernet Franc and Syrah all age well White varieties Riesling and Chardonnay also have good potential When compared with other wine regions in the world that have a reputation for wines that age the top BC wines are very competitively priced Ageability is something BC wine is likely to be known for in the future SUSTAINABLE ORGANIC AND BIODYNAMIC GRAPEGROWING AND WINEMAKING IN BC The conditions in BC make it ideally suited to sustainable farming The dryness sunny weather low humidity and low rainfall combined with hot summers and cold winters mean few pests and diseases to worry about More and more farmers and producers are following organic biodynamic or the Sustainable Winegrowing British Columbia SWBC Certification guidelines Sustainability is a natural for BC wine Look for this symbol on BC wine labels from certified sustainable wineries BC WINE FOOD PAIRING The wine and food scene in British Columbia is quite diverse with many different grape varieties wine styles and a range of cultures contributing to a rich and complex variety of ingredients and cuisines This makes for an exciting opportunity to pair different BC wines with different dishes and gives sommeliers an exciting array of options while keeping it local As we ve discussed the BC climate creates some key elements in the wines and these need to be considered in wine and food pairing High acidity due to the unique climate pairs well with higher acid foods and cuts through rich foods Potentially high alcohol levels due to hot summers high alcohol can clash with hot spice Red wines often have high tannin levels clashes with oily fish or hot spice Wines are generally fruit forward styles versatile for pairing Once these elements have been considered the world is your oyster for options with BC wine pairings and speaking of which oysters with dry sparkling or dry Riesling is a good place to start any meal The main concept is to find a pairing that 1 You enjoy 2 Doesn t create any negative flavours or sensations in the wine or the food 3 Is likely to create a pleasant and perhaps very positive sensation on the wine and or on the food Think about what the dominant flavour of any dish is and try to pair the wine to that This could come from the ingredients but may also come from the cooking method marinating liquids sauces or accompaniments Try matching similar weight foods to similar weight wines e g rich with rich light with light look for complimentary flavours in the food and the wine or try using a contrast of the crisp acidity in a BC wine cutting through rich or fatty foods Have fun and experiment 44 45

BC WINE IT S ABOUT PLACE BC as a wine region is pretty special and as a result is starting to become known for its quality wines wines that are intense in flavour full of freshness and that capture the unique qualities of the BC landscape At home and abroad these unique conditions and resulting unique wines are making something that is intriguing both consumers and trade and ensuring an exciting future for BC wine Summary of what makes BC wine unique Extreme and unique grapegrowing conditions Not as cool climate as you might think Long sunlight hours giving fruit intensity Hot days and cool nights giving ripe fruit with crisp natural acidity Low rainfall and humidity low pest and disease pressure Diverse regions with more than 80 grape varieties planted diversity Diverse wine styles Quality focused no cheap bulk wine production Wines that age well Wines that pair well with food Small is good EXTREME AND UNIQUE GRAPE GROWING CONDITIONS DIVERSITY NOT AS COOL CLIMATE A S YOU MIGHT THINK LOW RAINFALL AND HUMIDITY LOW PEST A ND DISEASE PRESSURE DIVERSE W INE STYLES THAT PAIR WELL WITH FOOD It s All About Place LONG SUNLIGHT HOURS GIVING FRUIT INTENSITY HOT DAYS AND COOL NIGHTS GIVING RIPE FRUIT WITH CRISP NATURAL ACIDITY SMALL IS GOOD OUR SMALL PRODUCTION MEANS WE ARE FOCUSED ON QUALITY WINES THAT AGE WELL 46 47

WHERE TO BUY BC WINE Winery Restaurants Wine and Liquor Stores BC VQA Stores Wine in Grocery BC Liquor Distribution Branch Stores Shipped Direct to Consumer Export Markets BUY LOCAL NEAR YOU DOWNLOAD THE EXPLORER APP 48 WHAT IS BC VQA British Columbia s Vintners Quality Alliance BC VQA is the appellation of origin system developed in 1990 Similar to other appellation systems around the world the BC VQA designation is a guarantee that you are purchasing 100 BC grape wine BC VQA certified wines are tasted by a qualified panel to ensure that they are fault free prior to being able to use BC VQA on their labels ABOUT WINE GROWERS BRITISH COLUMBIA Since 1990 Wine Growers British Columbia WGBC formerly British Columbia Wine Institute has played a pivotal role in taking BC s wine industry from a vision to an internationally recognized niche region producing premium wines and providing exceptional wine tourism experiences WGBC markets the wine and regions of BC delivers quality trade media and consumer tastings and acts as the voice of BC s wine industry by advocating to government on behalf of industry that contributes 3 75 billion in provincial economic growth annually WGBC represents all wineries in British Columbia to grow the premium market share for the Wines of British Columbia while driving awareness of our world class wines and tourism product currently drawing 1 191 500 visitors with 609 million in tourism and tourism employment related economic impact every year 49

GLOSSARY OF WINE TERMS Acidic Excess acidity making a wine taste tart and sour Acidity Acids naturally appear in the grape and should be balanced in a wine Acidity keeps a wine fresh and helps it mature In sweet wines acid is essential for balance Aftertaste Also known as finish and refers to how long the flavour lingers on the palate A long aftertaste is considered essential in top quality wines Appellation A legally defined area where the grapes in a wine are grown In BC these areas are called Geographical Indications with sub GI s also an evolving classification Aroma Aroma is the smell of a young wine before it has developed secondary flavours often known as the bouquet Astringent Some tannins in red wines are astringent and green tasting Some white wines taste astringent if pressed too hard Balance A key to quality in a wine is balance between its major components acidity residual sugar body tannin and flavour Barnyard A polite way to say a wine smells like poop Usually from unclean winemaking Barrel Fermented Wine that has been fermented in a barrel rather than transferring to barrel after completing fermentation in a different vessel Big The modern trend in many cases is for wines that are full rich and intensely flavoured big rather than elegant Body Body is the weight and fullness of a wine on the palate Thicker feeling wines are fuller in body thinner wines are lighter in body Botrytis Cinerea A fungus that attacks grape skins under specific climatic conditions causing concentration of flavour sugar and acid Responsible for some of the world s most famous dessert wines Also called Noble Rot Bottle Shock A condition that occurs temporarily after bottling a wine Flavours are Sickness muted or disjointed and generally recover after a couple of weeks or months Bouquet As a wine ages in bottle it develops more secondary notes known as the bouquet These are often smells of spices and earth rather than fresh fruit Brix A measurement of the sugar content of grapes must and wine Buttery A flavour and texture often associated with Chardonnay that has gone through the secondary Malolactic fermentation 50 Carbonic Maceration A winemaking technique where whole berries are placed in a vat filled with carbon dioxide The resultant wines are soft in tannin dark in colour and very fruity Chaptalization The addition of sugar to grape juice before fermentation to raise the potential alcohol of the finished wine Common in cool climates where not enough sugar is created in the vineyard Clone A group of vines originating from a single individual mother plant and showing its unique qualities Clones vary in things such as colour yield flavour speed of ripening Closed A term used to describe a wine that is young has lots of concentration but is giving up little in terms of aroma or flavour complexity Eventually it will be expected to open into a fine wine Complex An important part of wine quality The best wines in the world have a seemingly endless complex range of flavour and aromas Concentrated Refers to the flavour in wine Some wines are weak while concentrated wines will have very intense mouth filling flavours Corked A wine fault caused by some cork closures giving the wine a damp cardboard musty aroma It is estimated 5 of wines sealed with cork will have this fault Decanting The process of transferring wine from one vessel into another Usually to separate an aged wine from the sediment it has developed in the bottle or to provide aeration to a young tannic wine Earthy Can be both positive and negative Usually the opposite to wines that are fruit forward Elegant Wines that have both intensity but a gracefulness Extract The components in a wine besides water sugar alcohol and acidity This is what would be left if you boiled the liquid away Some lighter wines such as Riesling have surprisingly high extract and therefore flavour Flabby A tasting term for a wine that has insufficient acid to balance Floral A tasting term for wines that have a floral aroma usually linked to certain aromatic grape varieties Fortified A wine whose alcohol content has been increased by the addition of spirit either during or after fermentation This creates a stable wine by increasing the alcohol to a level where yeast cannot operate Free Run Juice The juice that comes out of the press naturally without pressing as opposed to press juice which requires pressure to extract further juice from the skins 51

Fruity Grape Phylloxera Green Herbaceous Hot Hybrid Intensity Jammy Late Harvest Lees Maceration Malolactic Fermentation Meritage Musty Nose Oaky Oenology Most wines have fruity aromas when youthful that change as they age to more earth and spice New World wines are fruitier typically than Old World wines An insect pest of commercial grapevines worldwide originally native to eastern North America Can refer to young wines but more often refers to unripe grapes and astringent tannins in red wines A distinctive smell in grapes such as Sauvignon Blanc and also in wines from certain regions Also used as a term for unwanted greenness in red wines Refers to excess alcohol that stands out on the palate Grape varieties that are the product of a crossing of two or more Vitis species Important in quality Quality wines should be intense in aromas and in flavour Overripe grapes will dry on the vine leaving some cooked or jammy flavours in the wine Grapes harvested later and with a higher sugar level Wines are often sweet tasting The sediment remaining from the dead yeast cells after fermentation Wines are often aged on their lees to add flavour and texture This is known by the French term Sur Lie The soaking of red wine on its skins before during and after fermentation A secondary fermentation conversion that converts harsh tasting malic acid to the softer lactic acid Common in red wines to soften tannins and quite common in Chardonnay where it can add a buttery flavour A term used in North America for wines blended from typical Bordeaux varieties mainly Cabernet Sauvignon Cabernet Franc and Merlot for red and Sauvignon Blanc and S millon for white The aroma and flavour from cork taint or sometimes from unclean winemaking Considered a fault The smell of a wine Either a young wine where the oak is yet to integrate into the wine or a wine made with too much oak and being out of balance The study of winemaking 52 Off Off Dry Overripe Oxidized Peppery Powdery Mildew Press Juice Tannin Terroir Vegetal Vintage Viticulture Vitis Vinifera Yeast See Faulty A wine with just a small amount of residual sugar See Jammy A wine fault that results from excess unwanted exposure to oxygen The wine will often appear browned and the fruit aromas will have disappeared A flavour found in certain grapes such as Syrah Shiraz A fungal disease that affects a wide range of plants See Free Run Juice The drying sensation in your mouth when drinking young red wines Comes from the skin of the grape and from oak Helps a wine to mature The overall environment in which the vine grows including climate and soil Generally an undesirable characteristic in underripe red wines The year in which the grapes were harvested The study of growing grapes The European species of grape that accounts for virtually all of the quality wine grape varieties Microorganisms that produce the enzymes which convert sugar to alcohol Necessary for the fermentation of grape juice into wine 53

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