Choices

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.

Sláinte mhaith

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.

Sláinte mhaith

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.

Sláinte mhaith

Wine with a Quick Meal

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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.

Photo credit: tierralunacellars.com

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

British Columbia’s Movers and Shakers for 2025

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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

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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

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.

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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.

Sláinte mhaith

Holiday Season Wine Pairings

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With Christmas, Hanukkah, Kwanzaa, and New Year’s Eve celebrations all quickly approaching, there’s a lot to consider when it comes to choosing what to eat and drink during those festive gatherings. Here is a list of some of the best wines to pair with the flavours of the holidays.

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For rich, buttery foods, wines with good acidity will refresh the palate. As always, match the weight of the wine to the food: Light-bodied wines go with lighter dishes, while full-bodied wines can stand up to hearty, richer food.

If you are serving sparkling wine, be sure to keep it chilled. Sparkling wine always adds an instant celebratory feel and pairs well with everything from appetizers to desserts.

If you want to keep it simple, you can offer a red, white, and a sparkling option to cover the diverse flavours on the dinner table. Guests can then choose which wine they prefer. Chardonnay, Pinot Noir and Riesling are all good general options.

Here are some classic holiday pairing selections:

Main DishesRed WineWhite Wine
Roast turkeyPinot NoirChardonnay (oaked or unoaked)
Glazed hamPinot NoirPinot Gris, Riesling
Prime Rib / Roast BeefCabernet SauvignonChardonnay  
Roast ChickenPinot NoirChardonnay, Sauvignon Blanc
Salmon / Baked FishPinot NoirSauvignon Blanc, Pinot Gris
Beef BrisketSyrah, MalbecRiesling
Spicy Gumbo Off-Dry Riesling
Side Dishes / AppetizersRed WineWhite Wine
Charcuterie Sparkling
Crab cakes          Sparkling
Creamy dishes Pinot Gris, Chardonnay
Vegetable dishesPinot Noir          Sauvignon Blanc
Collard Greens Dry Riesling
Sweet Potatoes Chardonnay
Mashed potatoesPinot NoirChardonnay
Potato latkes     Sauvignon Blanc
Squash soup      Chardonnay
Pasta salad        Beaujolais, GamayPinot Gris
DessertsRed WineWhite Wine
Peach cobbler Late Harvest Riesling
Apple PieTawny PortDemi-Sec or Doux Sparkling Wine
Bread puddingTawny Port, SherrySémillon
Sticky toffee pudding   Tawny Port, SherrySémillon
Pecan pieTawny Port, Gamay 
Crème brûléeTawny PortDemi-Sec Champagne
Christmas cakeTawny Port, SherryChampagne or Prosecco

Enjoy the festive season!

Sláinte mhaith

Wine with Pasta

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Now that autumn has returned, I begin to turn my thoughts to cold weather comfort foods like pasta.

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Generally speaking, the best way to pair wine with pasta is to match the weight and richness of the sauce to the wine. Pair light, vegetable or seafood-based pasta with crisp white wines like Pinot Grigio. Rich creamy, or meat-based sauces go well with fuller-bodied wines such as Chardonnay or Pinot Noir, while tomato-based sauces require medium-bodied reds like Sangiovese. A sparkling wine, for example Prosecco, will complement many pasta dishes, especially those with creamy or rich sauces.

A good rule of thumb is to match the weight of the pasta sauce with the weight of the wine. A light sauce calls for a light wine, while a heavy sauce pairs well with a bolder wine. Also consider sparkling wines as the bubbles will complement creamy sauces and the acidity works well with tomato-based dishes.

Here are some specific pairing suggestions from several experts:

Fettuccine Alfredo: The wine needs to complement the richness of the dish while providing balance and enhancing the flavours. White Burgundy, Pinot Blanc, and Soave Classico will pair well with Fettuccine Alfredo.

Lasagna: This dish pairs well with a full-bodied red wine like an Italian Chianti Classico or a Brunello di Montalcino.

Pesto Pasta: The pesto flavours will harmonize well with a light-bodied white wine with herbal and citrus notes such as a Sauvignon Blanc, Pinot Grigio or Italian Vermentino.

Spaghetti Bolognese: The rich and meaty tomato-based sauce goes well with a medium-bodied red wine with good acidity such as an Italian Sangiovese or a Chianti.

Spaghetti Carbonara: The creamy Carbonara sauce will be complimented by a medium-bodied white wine like a Viognier or a Chardonnay. If you prefer red, Pinot Noir or Malbec are suggested.

Cheese-filled Ravioli: Pair with a light to medium-bodied white wine like Sauvignon Blanc, Pinot Grigio or Vermentino.

Meat-filled Ravioli: A full-bodied red wine such as Sangiovese, Barbera, Chianti, Cabernet Sauvignon, or Syrah is a good combination.

Seafood-filled Ravioli: Couple this ravioli with a white wine like Chardonnay, Sauvignon Blanc or a dry Riesling.

Vegetarian Ravioli: A red wine like Pinot Noir or Gamay, or a light to medium-bodied white wine such as Grüner Veltliner, Pinot Grigio, Viognier or Sauvignon Blanc are great options. You can also choose Rosés like Chenin Blanc or Pinot Gris.

No matter what pasta you have there will be the perfect complementary wine to enjoy alongside.

Sláinte mhaith

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.

Sláinte mhaith