Additives in Wine

February 21, 2026 / A Layman's Wine Musings / Leave a comment

Left to the imagination, winemaking is simply the hand-picking of grapes from sun-kissed vines and patient aging in oak barrels. However, modern production often includes the use of additives to enhance flavour, stabilize the wine or mask defects. This may cause digestive upset, food sensitivity flares or even mood swings.

Here is a brief rundown on common additives, their regulation, benefits, potential drawbacks and how you can make informed choices about the wine you drink.

Fining Agents (e.g., Egg Whites, Casein, Gelatin)

Fining agents help to clarify and stabilize wine by removing unwanted particles. Their use is widely accepted but the use of egg or milk related products must be disclosed on the label since these items may result in an allergic reaction by anyone sensitive to them.

Glyphosate

Glyphosate is a widely used herbicide. Traces of glyphosate may be found in wines due to vineyard herbicide use, generating concerns about long-term health impacts. Its use is closely monitored though trace amounts have been detected in some wines worldwide. While levels are generally below health risk thresholds, the presence of glyphosates enhances the value of organic and biodynamic wines.

Mega Purple and Colouring Agents

The use of Mega Purple and other colouring agents is permitted in moderation in accordance with wine production laws and is not required to be disclosed on the wine label. Overuse of these materials can conceal flaws and mix flavour profiles.

Sugar (Chaptalization)

Sugar is used to increase the amount of alcohol generated during the fermentation process for cool-climate wines as natural sugar levels may be insufficient. Some wine regions permit their use while others do not. For example, it is prohibited in the southern wine regions in France but accepted in their northern wine regions. Overuse of sugar can make wines taste unnaturally sweet.

Sulfites (SO₂)

Sulfates are included to preserve freshness, prevent oxidation, and reduce microbial growth. Their use and quantities permitted are regulated though the limits vary by country. Most people can safely consume sulfites but anyone sensitive to them, particularly those with asthma, may suffer headaches or redness in the face. However, this is rare and these reactions are often confused with other sensitivities.

Tannin

Tannin is needed to make wine age-worthy. The grapes are full of seeds which are very tannic. The seeds are crushed with the grapes to add structure to wine. Small amounts of oak chips or tannin powder may be added to the wine as well.

Tartaric Acid

Tartaric acid is used to balance the wine’s acidity to improve the taste. Regulators considered its use safe and it is widely used in small quantities. If too much is used, the wine can taste sharp and be unbalanced.

Yeast and Nutrients

These are used to initiate fermentation and the different kinds of yeast affect the flavour of the resulting wine. The use of yeast is widely accepted among the wine producing nations. Overuse can result in mixed flavour profiles.

Minimizing Additives

To minimize the inclusion of additives in the wines that you drink, look for organic, biodynamic and natural wines as these minimize or eliminate synthetic additives and chemicals. Low-intervention wines are wines that have fewer additives. They will be labeled as “natural,” “minimal sulfites,” or “no added sulfites”.

Explore local wineries as smaller producers often have more transparency in their winemaking processes and may use fewer additives.

Natural wines are made with grapes and time, delivering pure flavours showcasing their origins. They prove that great wine doesn’t need artificial help. Avoid mass-produced wines for example, Apothic, La Crema, Ménage à Trois and Yellow Tail. Instead, investigate lower production wines that are often found in the specialized section of the wine store. In Ontario, that would be the “Vintages” section of the liquor store.

Wine additives are not fundamentally unsafe, but understanding their role can help you make choices aligned with your health and values.

Sláinte mhaith

English Wine

February 14, 2026 / A Layman's Wine Musings / Leave a comment

England is known for its Gin and Tonic (G&T) and its bitters (beer), but did you know that the English also produce fine wine? The United Kingdom ranks 6th in the world for wine consumption, but over the past 15 to 20 years England has been making a name for itself as an up-and-coming wine producer. Most notable are its sparkling wines, which are made in the traditional way. They are finishing ahead of major Champagne houses in competitions and earning recognition around the world.

Sparkling wines represent 65% of England’s wine production. Still white wines represent about 20% of production and reds and Rosé make up the remaining 15%.

The last official count suggested that there are about 450 wineries in England, producing around 3.2 million bottles of wine each year. Many of the wineries and vineyards are situated along the southern strip of England’s coast from Cornwall to Kent, where the climate is slightly warmer and dryer than elsewhere in the country. This area includes the counties of Kent, Surrey and Sussex.

Sussex is situated alongside of the English Channel and is one of the sunniest regions in England. It benefits from the same soil characteristics as that found in France’s Champagne region. The grapes grown there include the classic Champagne grapes, Chardonnay, Pinot Noir and Pinot Meunier, as well as Bacchus, which is a cross of the German white grapes Silvaner, Riesling and Müller.

The county of Kent is located to the east of Sussex along the English Channel. The viticulture includes Chardonnay, Pinot Noir, Bacchus and Ortega. The Champagne house Taittinger purchased land in Kent and planted Chardonnay, Pinot Noir and Pinot Meunier in its English vineyard.

Kent has also drawn attention from a second French Champagne house. Pommery joined forces with England’s Hattingley Valley creating Louis Pommery England.

Each year the number of wineries continue to increase to satisfy the growing demand for English wine, in particular sparkling wine. Due to climate change, viticulture is now expanding beyond the traditional three counties right across England and even into Wales. Global temperatures have increased to the point where the temperature in England is now nearing that of the Champagne region of France during the prime of Champagne production, before the challenges brought on by climate change.

As a result, consumers can anticipate more English wines becoming available in global markets. As the prices for land in England are drastically lower than in Champagne, producers can afford to sell their wines at more consumer-friendly prices. Also, because of the similar soil composition as found in Champagne, the flavour is much closer to Champagne than either Spain’s Cava or Italy’s Prosecco.

Cheers to the future of English wine.

Sláinte mhaith

Wine for Valentine’s Day

February 7, 2026 / A Layman's Wine Musings / Leave a comment

Wine is a popular choice for Valentine’s Day. Whether it is paired with food or enjoyed on its own, it helps create a romantic atmosphere. Given that Valentine’s Day is about your partner’s love and affection, be sure to select a wine that will match their preferences; the best wine is one that your partner will enjoy, so tailor your selection to their tastes.

Remember to serve the wine at the correct temperature as this will help enhance its flavour and aroma. The ’20 Minute Rule’ is an easy way to do this. For white wine that has been chilling in the refrigerator all day, set it out 20 minutes before serving. For red wine do the opposite. Place it in the fridge to chill for 20 minutes before serving.

If you want to add an element of surprise to your experience, introduce your partner to a wine from a less-known region. Another option is to try a grape variety that you don’t normally serve.

If you are looking for a wine to enjoy with chocolate, it is best to match the intensity of the wine to the type of chocolate. For dark chocolate, opt for bold red wines like Cabernet Sauvignon or Port. Milk chocolate goes well with fruity, lighter-bodied reds, such as Pinot Noir or sweeter sparkling wines. White chocolate pairs well with sweet white wines like Moscato or dry options like a crisp Chardonnay or Sauvignon Blanc.

Happy Valentine’s Day!

Sláinte mhaith

Wine and Chocolate

January 31, 2026 / A Layman's Wine Musings / Leave a comment

Wine with chocolate is a longtime favourite of mine. The question is, which wines go best with each type of chocolate?

Some general guidelines include matching the wine’s intensity to the chocolate. A rich, dark chocolate needs a bolder wine than a gentle milk chocolate. Acidity in the wine can help cleanse the palate and prevent the chocolate from being too overpowering.

Wine that has been slightly chilled will help prevent any bitter overtones in chocolate. If the chocolate is sweeter than the wine, it will help reduce any bitter or sour notes that may be present in the wine.

When having dark chocolate, oak-aged red wines are a good choice. Such wines include Cabernet Sauvignon, Grenache, Barolo or a Bordeaux blend. Dessert wines such as Port, Sherry, Banyuls, a French fortified dessert wine, or Madeira, a fortified Portuguese wine, are also good options. The boldness of these wines goes well with the strong, often somewhat bitter flavours of dark chocolate.

Milk chocolate is complimented by fruity wines having less tannins such as Pinot Noir or Merlot. Sweet white wines like Gewürztraminer or Moscato d’Asti are also good choices. The sweetness of milk chocolate pairs well with these sweeter wines.

White chocolate and sweeter white wine are a good combination. White wine options include Riesling, Moscato d’Asti or a sweet Rosé. The sweetness and buttery notes of white chocolate are heightened by the sweetness and floral notes of these wines.

Most importantly, don’t be afraid to experiment with your own combinations and discover your personal favourites.

Sláinte mhaith

Châteauneuf-du-Pape

January 24, 2026 / A Layman's Wine Musings / Leave a comment

*Photo credit: travelfrancebucketlist.com*

Following my visit to the Châteauneuf-du-Pape (pronounced Sha-too-nuff-doo-pap) district of France in 2024, I have paid more attention to these wines and have gained a better appreciation for them. It is an appellation known for its bold Grenache-based red blends. However, the region produces both red and white wines using as many as 13 different grape varietals.

The name Châteauneuf-du-Pape translates to “the Pope’s new castle,” referring to the Popes from Rome that lived in Avignon during the 14th century.

Of the eight red varietals planted, Grenache makes up about 80%, followed by Syrah, Mourvèdre and often lesser quantities of one or more of Cinsault, Muscardin, Counoise, Vaccarèse and Terret Noir. Thus, it is referred to as a GSM blend (Grenache, Syrah and Mourvèdre). Most Châteauneuf-du-Pape reds are produced with around 80% Grenache, although some wineries use 100% Grenache, bringing out a more robust, stronger flavour.

These grapes combine to create a medium-bodied, rich, spice-infused red wine. The reds are typically aged from 10 to 20 years, depending on the producer and the vintage. The flavours may include rich raspberry, strawberry and plum with notes of leather, game, and herbs such as sage, rosemary and lavender. The Grenache based reds wine tastes superb with heavier meats like lamb, beef, venison and duck.

Châteauneuf-du-Pape Blanc is not as common and not as easy to find because only about 7% of the region’s vineyards are white grapes. These wines are typically a blend of the region’s Grenache Blanc, Clairette, Bourboulenc and Roussanne grapes. Although not common, Picpoul and Picardin are also permitted. The white wines are generally aged for four to five years though some can be aged longer.

The better-quality whites contain plenty of tropical fruit and floral notes and have crisp underlying acidity. They are subtly powerful and strong in alcohol, averaging 14% or more. They go well served alongside fish, veal and poultry.

It is suggested that Châteauneuf-du-Pape wines be chilled to a temperature of 16 to 18 degrees Celsius and decanted about an hour before serving.

Don’t expect to find a 750 ml bottle of Châteauneuf-du-Pape for under $50 CDN but the character and flavour of these wines makes them well worth the price.

Sláinte mhaith

A New Ontario Winery

January 17, 2026 / A Layman's Wine Musings / Leave a comment

According to an Instagram post just before Christmas, coming soon is the new “Skye Chase Winery” where you can “Discover what’s happening at St Thomas’ new social experience. Exceptional wine, culinary delights and a lounge with breathtaking views. Explore the new Skye Chase Winery and all it has to offer.”

Being intrigued, I did some research and learned that Skye Chase Winery was previously the Quai Du Vin Estate Winery. The vines of Quai Du Vin, now Skye Chase, date back to the 1970s with the original winery operating since 1990. Therefore, the vineyards that Skye Chase has assumed are well established and mature. It appears the new owner, Kyle MacDonald, took over ownership of the winery in 2025.

According to their website, Skye Chase’s objective is to create a winery that will establish Southwest Ontario as one of Canada’s great wine regions. They refer to themselves as a terroir-forward vineyard, letting the grapes be a direct expression of the natural environment, including the weather, soil and mineral content. They feel that this will let them make the highest quality, most interesting wines.

The head winemaker is Jay Johnston, a graduate from Niagara College’s Viticulture & Winemaking program. He has previous winemaking experience with Jackson-Triggs, Le Clos Jordanne, Hidden Bench, and Flat Rock Cellars.

The Skye Chase team has expanded the vineyards and dedicated their winemaking skills to focus on varietals best suited for the region’s unique terroir and climate. Thus, their focus is on cool climate varietals. The whites include Pinot Gris, Sauvignon Blanc, Chardonnay and Riesling. The reds are Cabernet, Cabernet Franc and Pinot Noir.

They have revamped the “Fruit & the Vine” fruit wines with the new label “Wine’d Up Wine Company”. They claim, “It’s fruit wine done better, fresher, cleaner and ready for any occasion. Same flavour forward personality, just a whole new vibe.”

Skye Chase is looking to enhance the winery by constructing a new building that will feature a retail store, tasting room and Restobar.

Best of luck to the new Skye Chase Winery.

Sláinte mhaith

Wine with a Quick Meal

January 10, 2026 / A Layman's Wine Musings / Leave a comment

Looking to enhance a quick, easy to prepare, dinnertime meal? Here is a combination of homemade and store-bought quick and easy-to-prepare meals and wines that will give your simple meal a boost of elegance.

First, it is important to pair light wines with light foods and rich wines with rich foods.

A cheese and charcuterie board requires no cooking. The salt, protein, and fat in the cheese and meats are a good match for wines with higher tannins such as oaked Chardonnay or a Cabernet Franc or Cabernet Sauvignon.

Bruschetta or fresh tomato appetizers such as a Caprese salad are complemented with red wines like Merlot or Zinfandel.

Smoked salmon on cucumber or crusty bread will go well with full-bodied white wines such as Chardonnay. The fat in the salmon will cut through the wine’s acidity.

Grilled vegetables or light fish are a good match for crisp, acidic white wines like Sauvignon Blanc or even a Rosé.

Salty foods like fried chicken will pair wonderfully with Champagne, Cava or Prosecco because their acidity and bubbles cut through the fat. Other good options include high-acid white wines such as Sauvignon Blanc or Riesling, as well as reds like Pinot Noir or Grenache.

Pairing wine with stir-fry depends on the dish’s dominant flavours; general recommendations include aromatic whites like Sauvignon Blanc or off-dry Riesling for vegetable or spicy dishes. Fruity reds like Pinot Noir are best suited for richer, meat-based stir-frys.

If your dinner menu is prepared by you or coming out of a package, try these combinations:

Pepperoni pizza bites or pizza pockets will go well with a medium bodied red like Sangiovese or Chianti Classico.

Vegetable or Ricotta Lasagna pair well with white wines with good acidity and medium body. Lightly oaked or unoaked Chardonnay, Sauvignon Blanc or Pinot Grigio will work well. If your lasagna is predominantly tomato-based, lighter-bodied reds are a good choice. Pinot Noir, Gamay, Beaujolais or Rosé are all good choices.

Wine pairings for burritos or enchiladas will depend on the level of spice. Spicy dishes pair well with slightly sweet or off-dry white wines like Riesling or Gewürztraminer or fruity, low-tannin reds like Gamay or Baco Noir. Tangy, acidic sauces like a green tomatillo salsa complement wines with higher acidity, such as Sauvignon Blanc or Albariño. Rich, hearty fillings, like beef, are a good match for robust red wines like Cabernet Sauvignon or Nebbiolo.

Sparkling wines, like Cava or Prosecco, are a versatile option, offering a palate-cleansing effect that works well with a range of flavors.

When having ramen, the wine is best matched to the spice and level of heat. For light, delicate broths (like Shoyu), opt for crisp whites like Pinot Grigio or Chablis. Richer broths (like Tonkotsu or Miso) pair well with more full-bodied wines like Alsatian Pinot Gris or a medium-bodied Chardonnay. Spicy ramen calls for off-dry wines like a slightly sweet Riesling or Rosé to cool the heat.

Rotisserie chicken pairs well with white wines that will offer a crisp balance to the richness of the meat and can highlight citrus or herbal notes. Chardonnay, Sauvignon Blanc or Pinot Gris are great options. Red wines such as Pinot Noir, Gamay or Grenache are good options for those who prefer red wine.

Bon Appetit!

Sláinte mhaith

Cleaning a Decanter

January 3, 2026 / A Layman's Wine Musings / Leave a comment

In the past I have explained about the benefits of decanting wine (“To Breathe or Not to Breathe” (November 9, 2019), “Choosing a Wine Decanter” (July 18, 2023), “Dos and Don’ts for Decanting Wine” (December 23, 2023), but I have never discussed how to tackle the task of how best to clean it after use. The various shapes and sizes can make it a very difficult undertaking without taking proper care.

Begin the cleaning process by rinsing it with warm water immediately following use. This will help prevent wine stains from forming in the bottom of the decanter. A decanter brush is helpful in accessing deposits in any crevasses. After cleaning, rinse thoroughly with warm water, and for best results let it dry upside down on a rack, or better yet, a decanter drying stand. After it’s dry, polish with a microfiber cloth to remove any water spots.

However, should stubborn stains occur, there are several ways to remove them. Some will work better than others, depending on the shape of your decanter.

To begin, there are several options that consist of ingredients that you will probably already have in your pantry.

The first option is to use baking soda: Fill the decanter halfway with lukewarm water and add a spoonful of baking soda. Swirl and let it soak for at least 30 minutes before rinsing.

A second option is to use vinegar and coarse salt: Mix white wine vinegar with coarse salt and swirl it inside the decanter to break down stubborn stains. Another option using vinegar is to use it with rice instead of salt. In this case regular vinegar may be substituted for wine vinegar.

Another option is to use crushed ice and salt: Add crushed ice and a few tablespoons of coarse salt, then swirl vigorously to scrub the inside of the decanter.

If none of these options work you can purchase decanter cleaning beads: These are often sold in kitchen specialty shops, the housewares section of your local department store or on Amazon. To use, just add warm water and a few cleaning beads to the decanter and swirl gently. When done, rinse the beads for reuse.

Denture tablets may also work: Dissolve a denture tablet in warm water inside the decanter and let it soak for a few hours and then rinse.

Once the stain has been removed give the decanter a final wash and rinse: Swirl the cleaning solution around, then rinse the decanter multiple times with warm water to completely remove the cleaning agents. Then air dry and polish with a microfiber polishing cloth to remove any water spots and give the decanter a final polish.

There are a couple of things to avoid when cleaning your decanter. Never use dishwashing detergent, as it can leave a residue. Finally, avoid using boiling water as it may crack the glass.

Sláinte mhaith

British Columbia’s Movers and Shakers for 2025

December 27, 2025 / A Layman's Wine Musings / Leave a comment

This week I present my annual list of British Columbia wineries that most impressed me this year. This is not to suggest that these are the only great wineries in the province but simply those that attracted my attention this year. The list varies in length from year to year as I like to focus on achievements rather than listing a specific number of wineries. The wineries are presented alphabetically as follows:

Laughing Stock Vineyards

Laughing Stock was recognized as the Best Performing Small Winery of the Year at this year’s National Wine Awards where they earned 2 Platinum, 3 Gold, 1 Silver and 2 Bronze medals. The winemaking team is led by winemaker Sandy Leier.

They aim to continually improve their wines and have been exploring a variety of fermentation vehicles over the past few years, including temperature regulated stainless tanks and the addition of eight concrete eggs. Six clay Amphorae have been acquired from Italy, in which a variety of limited production wines are produced. Complexity is added to the red wines through an extended barrel-aging program using 100% French oak in both standard barrel sizes and 500 liter puncheons.

Laughing Stock has 2 separate vineyards:

Naramata Bench Vineyard – The estate winery vineyard is home to all the Bordeaux grape varieties (Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec & Petit Verdot) that are included in their flagship wine, Portfolio.
Perfect Hedge Vineyard – Osoyoos – Since acquiring this 22-acre vineyard in 2007, it has become home to Bordeaux varieties (Merlot, Malbec & Cabernet Sauvignon) as well as Viognier and Syrah

This is Laughing Stock’s first appearance on the Movers and Shakers list.

Meyer Family Vineyards (2021, 2024

This is Meyers Family Vineyards third time on the Movers and Shakers List, having appeared previously in 2024 and 2021.

Meyer aims to produce the finest quality wines in the traditions of the Burgundy region of France. The grapes are hand-harvested, with great attention to detail and minimal winemaking intervention. The wines are produced from three main vineyards: the 6.9-hectare McLean Creek Road Vineyard in Okanagan Falls; the 1.62-hectare Old Main Road Vineyard on the Naramata Bench; and the 1.5-hectare Lakehill Road Vineyard in Kaleden. They also work with passionate quality-minded growers in Naramata and Osoyoos area to round out their portfolio of terroir-driven wines.

Winemaker Chris Carson’s philosophy is to care for the grape on the vine and maintain as much as possible a hands-off approach in the cellar to allow the true expression of the terroir. Each wine reflects the single vineyard of its origin, the soil, the climate and the slope.

The three main vineyards are:

McLean Creek Road Vineyard Okanagan Falls – This is the home vineyard. The vineyard was originally planted in 1994. Varietals grown include Chardonnay, Pinot Noir and Gewurztraminer.
Old Main Road Vineyard Naramata Bench – This vineyard was originally planted in 1996 with 100% Chardonnay vines which is still the case today.
Lakehill Road Vineyard Kaleden – The vineyard was planted with 3 acres of Pinot Noir in 2009 and another 0.75 acres in 2019.

Mission Hill Family Estate

Mission Hill was named Winery of the Year earlier this year at the National Wine Awards, making it Canada’s only six-time winner. This is reflected in the fact that Mission Hill appeared as a Mover and Shaker previously in 2022, 2021 and 2020.

This year Mission Hill Family Estate was awarded top honours with two platinum and seven gold awards. The award winning wines are:

2022 Perpetua: Platinum
2022 Terroir Cabernet Franc – Member Exclusive: Platinum
2023 Terroir Chardonnay – Member Exclusive: Gold
2020 Compendium: Gold
2022 Terroir Cabernet Sauvignon – Member Exclusive: Gold
2021 Oculus – Member Release Fall 2025: Gold
2020 Quatrain: Gold
2023 Perpetua – Coming Spring 2026: Gold
2022 Terroir Meritage – Member Exclusive: Gold

Fostering an ecosystem natural to the region supports quality grape growing, which in turn creates wine of depth and character. Bees, falcons and chickens replace pesticides and insecticides. Cover crops, earthworms and compost are used in place of chemical fertilizers.

Their practices are fundamentally rooted in Old World techniques which they now support with modern technology.

Stag’s Hollow Winery

This is Stag’s Hollow’s first appearance as a Mover and Shaker.

Larry Gerelus and Linda Pruegger started with a 10 acre vineyard in 1992 that was planted with Vidal and Chasselas varietals. The winery was later constructed in 1995. At that time, Stag’s Hollow Winery was one of only 30 wineries in British Columbia. Initially Merlot, Pinot Noir, Chardonnay and Vidal were grown.

In 2011, another 18 acres of land was purchased which became Shuttleworth Creek Vineyard.

The vineyards are managed sustainably, which refers to conservation, pest management, responsible water usage and efficient energy use. To maintain good biodiversity and soil health in the vineyard, chemical fungicides are not used. Instead, only organic products are applied. All canopy management is performed by hand, which reduces energy consumption as well as allowing for far more precision. A natural vegetation buffer zone is used to provide breeding grounds for beneficial insects to control unwanted pests.

The winery’s two vineyards are:

Stag’s Hollow Estate Vineyard – Merlot and Pinot Noir blocks, now exceeding 30 years of age, are on the southwest facing slopes of the Hollow.
Shuttleworth Creek Vineyard – This land, a former hay field, was purchased in 2011, recognizing that Pinot Noir was likely to be an excellent variety for its terroir. In addition, two Spanish varieties were planted – Albariño and Tempranillo, and two Italian varieties – Dolcetto and Teroldego.

Happy New Year!

Sláinte mhaith

Ontario’s Movers and Shakers for 2025

December 20, 2025 / A Layman's Wine Musings / Leave a comment

As the end of the year draws near, it is time to reveal my annual list of wineries that I found to be most impressive in 2025. Once again, I am not suggesting that these are the only great wineries in the province but merely those that attracted my attention this year. The list varies in length from year to year as I like to focus on achievements rather than listing a specific number of wineries.

Without further ado, here is my list for 2025, presented in alphabetical order:

Broken Stone Winery

Broken Stone is a boutique winery that is in the heart of the Prince Edward County wine region. I was first introduced to Broken Stone’s wines in 2023 and was impressed enough that I included it in my list of movers and shakers that year. I returned to the winery again this past spring and was equally impressed again by the quality of their wines.

Their objective is to grow the highest quality grapes and craft world-class wines that are created from grapes grown in their vineyards:

Kuepfer Vineyard – This is the original vineyard where Pinot Noir, Chardonnay, Cabernet Franc, Pinot Gris, and Pinot Meunier grapes are grown
Applehouse Vineyard – This was the home of one of the first commercial plantings in the County that produces Riesling, Gewurztraminer and Chardonnay grapes.
King Eddie Vineyard – Varieties planted here include Gamay Noir, Pinot Noir, Chardonnay and Chenin Blanc.

The vintner continually works to improve the vineyard biodiversity and soils. They have adopted minimal winemaking approaches and use their knowledge of science and tradition to help the wines reveal their potential.

Karlo Estates Winery

Prince Edward County’s Karlo Estates first appeared on my Movers and Shakers list in 2021. Since then, it has continued to develop and improve not only their wines, but their customers’ experiences. Under the direction of their Executive Winemaker Derek Barnett and Winemaker Spencer Mayer, they have produced the first certified vegan wine in the world, and as a result are reducing their carbon impact.

Not only is the wine in their bottles certified vegan but all vineyard practices are vegan, their packaging is vegan and their restaurant menu is vegan. As a result, they have been placed on the “Top Ten Cutting Edge Wines of the World” list.

The winery continues to provide the interesting single varietals and eclectic blends that it has become known for.

The Organized Crime Winery

I would be remiss if I failed to include the top Ontario winery at this year’s National Wine Awards. The Organized Crime earned a Platinum, 6 Gold, 4 Silver and 3 Bronze medals.

They are a second-generation, family-owned, small boutique winery located on the Beamsville Bench of the Niagara Peninsula. Owners Edward Zaski & Ania de Duleba farm the land themselves and assist in the winemaking throughout all stages of the process. Their production volumes are very small, but that hasn’t hindered them from appearing on my Movers and Shakers list previously in 2024 and 2020.

Two Sisters Vineyards

Two Sisters Vineyards began operations in 2007 guided by their passion to create exceptional wine. The winery and vineyards span over 130 acres in Niagara-on-the-Lake, Ontario. Grape varietals include Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Chardonnay, Riesling and Sauvignon Blanc.

The vineyards are Certified Sustainable by Sustainable Winegrowing Ontario. Two Sisters employ a science-based, decision-making process to reduce risks from grape pests in a way to minimize environmental risks. The winery also follows vegan practices as the wine fining agents that are used are vegan.

Two Sisters Vineyards was previously included as a Mover and Shaker back in 2020.

Coming up next week will be British Columbia’s 2025 list.

Sláinte mhaith