Cautions or Concerns

De-alcoholized Wine

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My wife recently came across an article about a non-alcoholic winery that has received endorsement on CBC’s Dragons’ Den television show. Based on their endorsement and our curiosity, we agreed we would purchase a boxed set of wines online, which included Cabernet Merlot, Cabernet Sauvignon, Cabernet Franc and a sparkling red.

Photo credit: drinkones.com

I read that before sampling any de-alcoholized wine it is important to keep in mind that these wines cannot be directly compared to wines containing alcohol and should not be considered as a substitute. Instead, according to one source, non-alcoholic wine should be deemed as complementary to regular wine. However, in my opinion, if this beverage is not to be compared to regular wine, then don’t call it wine. Give it a different name.

De-alcoholized wine will still contain some alcohol, but only an amount to a maximum of 0.5% alcohol by volume. Unfortunately, manipulation to remove alcohol can inadvertently remove the aromas and characteristics of the grape varietal.

When the wines arrived, we first tried the Cabernet Merlot, and following the food pairing suggestions on the label, served it with pork tenderloin. To say that we were underwhelmed would be an understatement. My wife described it best by summarizing it by saying that it tasted extremely watered down. The wine had basically no aroma.

The second wine we tried was the sparkling red. It proved to be a much better experience having more of a fuller, less acid taste. There was a sweetness to the wine that I suspected was artificially added but according to the label, no sugar had been added. Also, given the amount of fizz and the length of time that the bubbles remained in both the glass and the bottle, I suspect that the carbonation was added rather than occurring naturally through fermentation.

The third wine we explored was the Cabernet Franc, which we had with spaghetti and meatballs. Although this wine similarly lacked in flavour like the Cabernet Merlot, it did have a little more of a finish to it. One advantage this wine had over the first was that our tastebuds were prepared for the underwhelming flavour and lack of richness, thus making it more palatable and less of a shock.

The final wine selection was the Cabernet Sauvignon. I expected this wine to be the boldest of the group but other than having a slightly longer finish there was not much of a difference between this and either the Cabernet Franc or Cabernet Merlot. We paired the Cab Sauv with homemade pizza, but I don’t think any food pairing is going to make the wine more endearing.

The breweries seem to do a much better job of de-alcoholizing as I have had several brands and types of non-alcoholic beer that I have enjoyed. I found strong similarities to traditional beer. On the other hand, the wines were a big disappointment as they did not come anywhere close to mirroring the alcoholized version of the same varietal. However, once I knew what to expect, I was able to be more accepting of the wine and applaud the initiative to produce a non-alcoholic version. though further effort is needed to enrich the flavour.

The one similarity the de-alcoholized wine shares with regular wine is its appearance. Though the colour may be slightly less vibrant, it is unlikely that anyone at a social gathering could tell what type of wine was in your glass.

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Alternatives to Government Operated Liquor Stores

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Further to my previous post on the question of whether liquor sales should be privatized (see Should the LCBO be Privatized? April 19, 2025), today I want to look at the difference between government-controlled retail outlets versus government regulated ones. Examples of government operated retail outlets include Ontario’s LCBO, Nova Scotia’s NSLC, British Columbia’s BC Liquor Store and Manitoba’s Liquor Mart.

I can see where privately owned retail outlets could provide benefits in large cities where there is a sufficient population to support specialty wine or whiskey shops. Each store could have an expert who could provide insight on each of the various products sold. It could be a great opportunity for niche marketing and the customization of the sales environment.

However, in small centres, selections could be much more limited with options being dictated solely by profit margins. In this case, the run-of-the-mill wine and whiskey choices could be sold along side soda pop and potato chips. Store staff would be much less likely to have the expertise to assist customers making their selections.

Small wineries, distilleries and breweries could find independent liquor stores beneficial, potentially providing them with more market exposure. Government operated outlets limit retail shelf space to producers who can meet minimum production volumes, leaving many small estate wineries and private distilleries with very limited market exposure. Independent retailers could provide these wineries and distilleries with the consumer exposure that they are currently lacking.

Even though the government could continue to collect taxes on liquor sales, some fear that the revenue generated from government operated retail operations could be lost, impacting the government services currently supported by those revenues. As well, there would be job losses from the public sector if private companies take over retail operations.

Government operated liquor outlets have been instrumental in supporting the domestic alcohol beverage industry. Privatization could potentially weaken that support.

It could be argued that private liquor companies might prioritize profits over public health and safety, potentially leading to conflicts of interest. However, if sufficient regulations are put in place, private enterprise could be made to follow the same principles and practices as the government operated retail outlets adhere to.

As you can see, there is no simple solution as to which alternative is best. You will have to weigh the odds for yourself before deciding which side to support in this age-old debate.

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The Sweetness Level of Wine

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Photo credit: totalwine.com

Wine’s sweetness is determined by the amount of residual sugar that remains after fermentation is complete. It ranges from bone dry (less than 1 gram/litre) to very sweet (over 120 grams/litre). Wine sweetness levels are often, though not consistently, categorized as bone dry, dry, off-dry, semi-sweet, sweet and very sweet. Sweetness indicators are sometimes found on the bottle label or are available on the winery’s tech sheets.

It is interesting to note that wine experts do not always agree on the names of the categories or the scale used to describe sweetness. For example, where one authority considers a certain grams per litre ratio as dry, another considers it as off-dry.

Complicating things further, you will see that some types of wine may appear in more than one category. This is because there can be differences in the sweetness level depending on the fermentation process used by individual vintners. Yeast converts grape sugars to alcohol. If fermentation is stopped early, more sugar is left in the wine. Therefore, a single varietal, for example Riesling, may appear in more than one category.

While residual sugar is the main factor, other elements such as tannins (common in red wines) can make a wine feel drier than its sugar content would suggest.

Category Residual Sugar (g/L) Description
Bone DryLess than 1 g/LEssentially no distinguishable sweetness; very crisp.
Dry1 – 3 g/L Little to no noticeable sweetness.
Off-Dry4 – 12 g/LAn evident but not overwhelming amount of sweetness
Semi-Sweet12.1 – 35 g/LOverlaps with the Off-Dry and Sweet classifications.
Sweet35 – 120 g/LA significant amount of sweetness
Very SweetOver 120 g/LVery sweet; often dessert wines.

             

Listed below, by category, are many popular wines. The wines within each grouping appear in no particular order.

Level of DrynessRedWhite
Bone DryNebbioloMuscadet
MalbecChablis
ChiantiGrenache Blanc
BordeauxPinot Grigio
Barolo
DrySangioveseGruner
TempranilloSauvignon Blanc
Cabernet SauvignonPinot Gris
Pinot NoirChardonnay
SyrahChenin Blanc
MerlotVermentinu
Cabernet FrancSémillon
CarménèreViognier
ValpolicellaDry Riesling
BeaujolaisTrebbiano
GrenacheRoussanne
ZinfandelMarsanne
Off DryKabinett
Riesling
Chenin Blanc
Muller
Semi-SweetValpolicellaGewürztraminer
LambruscoSpatules
Riesling
SweetPortLate Harvest
Maury  Riesling
White Port
Very SweetTawny PortIcewine
IcewineRiesling
Vin Santo

To avoid disappointment in purchasing a too sweet or too dry wine, your best option is to pay attention to the grams per litre sugar level and choose your wine accordingly. The sweetness categories can help guide you, but because of their inconsistencies, they should not be relied on totally.

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Additives in Wine

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Photo Credit: homebrewanswers.com

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.

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Cleaning a Decanter

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Photo credit: atelierduvin.com

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.

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Gift for the Host

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Good Housekeeping magazine now suggests to their readers that a bottle of olive oil is a much more appropriate hostess gift than a bottle of wine. Personally, I am not about to change my behaviours simply on the advice of a magazine or trends in office parties. If I am hosting or attending a social gathering, it is most likely with my friends who, like me, still enjoy a well-crafted alcoholic beverage, whether it be wine, beer or spirits.

Photo credit: cwocorp.com

I am right at home, literally, when I select a bottle of wine from the cellar to take to a dinner party. What I choose will vary based on the occasion, whether I am pairing the wine to a dinner menu, or the host’s personal wine preferences of white versus red, the grape varietal, or country of origin.

On the other hand, I would have no clue as to what olive oil I should purchase for a hostess gift. I feel that I would need to go to a food specialty store as making the purchase at my local Food Basics or No Frills grocery store seems to lack thought and character. Then comes the question – do you get regular olive oil, extra virgin olive oil, or cold pressed extra virgin olive oil? Is one better? Does the use matter? Is Italian olive oil better or different from Greek or French olive oil? Is one brand better than another?

After dealing with the stress of trying to select the most suitable oil, I would then have to witness the expression on my host’s face as the bottle is pulled from the package and the realization is made that this is not something to be poured into a glass, sipped on and enjoyed. I would be met with a polite smile and eyes of bewilderment.

During these changing times the most important thing is to understand your host’s preferences. Don’t change your gift giving practices just to correspond with current trends but match your gift giving to the preferences of your host.

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The Office Holiday Party

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Drinking one’s face off at a party or social gathering is becoming a less acceptable behaviour. The younger generations, Millennials and Gen Z, are now the most likely groups to attend holiday parties. They tend to find alcohol less desirable and thus, its use in social settings is changing. Getting into the holiday spirit no longer requires spirits, with mocktails and alcohol-free bars now becoming very popular. 

Photo credit: homrest.com

Gen Z and Millennials are also the ones most likely to make an early exit from the party. About 28% of Gen Z say they stay just long enough for the food, while 39% of millennials admit to quietly slipping away without even saying goodbye.

Zero-proof cocktails and menus featuring gluten-free, vegetarian and vegan options are reflective of a broader focus for these events. However, for those that continue to provide alcoholic options, cocktail menus are more curated and upscale and aim to incorporate local ingredients or have a more direct relationship with the company or event. 

A poll conducted in Great Britain suggested that over twenty percent of office Christmas parties in 2024 were alcohol-free events. This is an increase of two percent over just one year previous, suggesting that this is an increasing trend.

For me, being retired, gone are the days of attending work-related events steeped in their traditions and corporate politics that were often fueled by alcohol, especially during the later hours. Having emceed one of these events attended by a couple of hundred people, I appreciate the benefits of the alcohol-free approach. It can be entertaining to sometimes watch the alcohol fueled antics of some attendees and stressful to see others say or do something totally inappropriate and potentially career-limiting. It can be both tragic and embarrassing for these individuals after they sober up and realize what they had done.

Gatherings are becoming smaller as well. Less companies are hosting single large gatherings attended by all employees. Instead, they are opting for smaller intimate settings pertaining to the interests of specific groups. The events tend to focus more on food and less on spirits.

Gone are the days of wearing lampshades at a party.

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Returning Wine to a Vendor

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I came across an article recently that asked the question, under what circumstances is it acceptable to return wine, whether it be purchasing it from a wine shop or while dining in a restaurant?

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Except in situations where wine is suspected to be contaminated or unsafe for consumption, most jurisdictions do not have regulations regarding the return of wine and liquor to the vendor for refund or exchange. Therefore, it is the decision of individual retailers to determine whether they will accept returns. Most require a receipt, and some may charge a restocking fee.

The most obvious situation is when you open a bottle of wine, pour a glass and then discover an unpleasant aroma, appearance or taste. This could be the result of the wine being stored in a warm location, tainted with TCA (cork taint) or gone bad in some other way, such as being exposed to oxidation. However, it is important to keep in mind that individual flavour profiles, tartrates (wine crystals or wine diamonds), natural sedimentation and tannin deposits are not considered to be wine defects.

In situations where the wine is not spoiled but is just not to your liking or expectation, results may greatly vary. Purchasing wine and not liking it doesn’t automatically make it returnable. For example, being unfamiliar with the nuances of the effects of an aged bottle of wine may result in an individual unfairly judging it, especially if they are unaccustomed to the secondary and tertiary aromas and flavours that can develop over time. Whether such a wine may be returned varies from one establishment to another. Having a conversation with staff prior to selecting a wine you are unfamiliar with will help you manage expectations and avoid disappointment. Whether you have a legitimate right to return a wine comes down to judgment, experience and hospitality. Customers should feel taken care of, but they also need to be realistic and fair.

Many retailers have a 30-day return or exchange policy; most require a receipt and some charge a restocking fee. If you’re returning a bottle because you believe it is flawed, you should bring the mostly full bottle back to the shop with you.

Returns to a winery may be the most stringent. Other than for spoiled wine, returns must be unopened and in saleable condition (label and capsule intact), be of the current vintage and accompanied by the original receipt, indicating that it was purchased within the previous 14 days. The product may then be exchanged for an item at the original purchase price shown on the receipt. Personalized wines are a final sale.  In that case, unopened bottles cannot be returned for a refund or exchange.

A faulty product must be returned for assessment immediately upon discovery. If most of the product has been consumed, the return may not be accepted.

For online purchases, in addition to the regulations above, the purchaser will be required to pay for any additional applicable shipping charges.

Hopefully it doesn’t happen but if you ever find yourself in a position where it becomes necessary to return wine, you now have the information necessary to make this transaction as easy as possible.

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2025: A Much Better Year

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As an update to my November 9, 2024, post “2024: A Year to Remember”, I am pleased to report that the devastation resulting from the environmental disasters that plagued the 2024 growing season in British Columbia have had a reduced impact on this year’s grape harvest.

Photo credit: decanter.com

The vines that survived the destruction have recovered significantly, contrary to expectations. Most growers are now expecting a substantial crop; something that seemed unimaginable last year. The vines have proven to be much more resilient than expected. Some wineries project this year to be their largest harvest ever.

Indications are that the 2025 vintage will be of high quality as the weather has been consistently warm but without extreme heat spikes and wildfires. However, some vineyards still have crop yields of questionable quality.

Grape prices have returned to more reasonable levels, similar to what existed before the environmental challenges of the past couple of years. This will be a relief for the wineries and consumers.

Only a small number of wineries will continue to need to source grapes again from the U.S. Thus, the replacement wine program has been extended for another year. Many producers have replanted vineyards that will not be in full production for another several years.

The effects of the 2024 disaster will continue to linger for the foreseeable future. but the impact is proving not to be as devastating as first thought.

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Impact of Tariffs on the Canadian Wine Industry

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Tariffs and retaliatory measures significantly hurt Canada’s wine industry by increasing the cost of U.S. grape must and juice needed by many winemakers, while also indirectly harming wineries through higher costs for imported packaging and equipment. On the other hand, provincial bans on U.S. wine improved sales for domestic Canadian wines. However, should this increased demand continue, wineries may need to enhance their operations.

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Wine production costs have increased for wineries that purchase grape must (crushed grapes) from the U.S.  Tariffs on steel and aluminum from the U.S. have increased the cost of barrels, equipment and cans.

However, it’s not all doom and gloom for the Canadian wine industry. There have been increased sales of domestic wine due to the removal of American wines from liquor and wine store shelves in most provinces.

Statistics Canada announced that in April 2025, Canada imported only 2.9 million dollars of American wine  a 94% decrease from the year previous. Imports from other wine-producing regions such as New Zealand and Australia increased by 31% and 28% respectively, while shipments from France and Italy rose by 13.6% and 7.6% respectively.

Wineries in Southwestern Ontario, the B.C. Lower Mainland, and Kelowna have experienced increased sales. For example, despite total wholesale wine sales falling nearly 5% year-over-year, B.C.’s share climbed from 47% to over 52%. For the first time, B.C. wines represent more than half of all wholesale wine sales in that province.

However, as stated previously, I don’t believe there are any real winners in a trade war.

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