Have you heard about the latest craze for summer wine? It’s Blouge Wine. The name is a combination of the words ‘blonde’ or ‘blanc’ and ‘rouge’. Thus, the wine is a blend of both red and white grapes. However, this new wine does not have a formal definition or a defined location on wine store shelves because it is not yet an official wine category. Some experts refer to it as wine made by co-fermenting red and white grapes, while others consider it as styles of wine between red and white.
Styles of blouge wines include:
Short maceration of red grapes: Red grapes spend less time with their skins, producing a lighter colour and softer structure.
Skin contact on white grapes: This will produce a more orange wine.
Darker rosé styles: This includes wines that are deeper in colour and structure.
Co-fermentation of red and white grapes: Red and white grapes are fermented together.
Characteristically, blouge wines will be acidic like white wines, contain soft tannins, have bright fruitiness with hints of berries, citrus or cherries. It may be like a light red wine or a more complex white wine. Many blouge-style wines are best enjoyed slightly chilled, like a white or Rosé.
Because blouge is not a formal wine category, not every relevant bottle has ‘blouge’ on the label. Shoppers may need to look for phrases like red-white co-ferment, white and red grapes, field blend, light red, chilled red, or pale red.
Blouge wines generally pair well with light pasta dishes, grilled vegetables, chicken or seafood.
This past June the All Canadian Wine Championships (ACWC) took place in Ontario’s Lake Erie North Shore wine region. This year there were 1,085 products registered with entries submitted from all ten provinces.
If you are looking for a new wine to try or want to see how your favorite wines compare, this list may be useful for you. All prices are presented in Canadian dollars.
The 2026 trophy winners for 2026 are as follows:
Best Sparkling Wine of the Year
Noble Ridge Vineyard and Winery, BC – 2019 The One – $40.25
Intrigue Wines Ltd., BC – 2025 Social Rosé – $23.00
Best Fruit Wine of the Year
Krause Berry Farms & Estate Winery, BC – N/V Sparkling Golden Raspberry – $31.05
The following are the Double Gold and Gold medal winners for each grape wine category: To see the complete list, including all the silver and bronze medal winners, visit the ACWC website at allcanadianwinechampionships.com/acwc-2026-results/
Sparkling Wine-Traditional Method
Double Gold *Trophy, Best Sparkling Wine of the Year
Noble Ridge Vineyard and Winery, BC – 2019 The One – $40.25
Gold
Huff Estate Winery, ON – 2022 Cuvée Janine – $38.80
Tzafona Cellars, ON – 2024 – Cabernet Franc Icewine – $63.00
Gold
Pilliteri Estate Winery, ON – 2024 Family Reserve Corvina Icewine – $85.00
Grape Fortifieds
Double Gold
Moraine Winery, BC – 2023 O’Port – $47.00
Gold
Adega on 45th Estate Winery, BC – N/V Terra Quente – $29.99
INTERNATIONAL SEGMENT FOR 2026 “Cellared in Canada”
These wines are comprised of partial or 100% imported grapes or juice. The program was introduced to assist the BC wineries after 2 harsh winters. These wines are excluded from the trophy rounds.
In the past, Fielding Estate Winery was always one of my ‘go to’ wineries for Chardonnay Musque and unoaked Chardonnay. Unfortunately, they no longer produce Chardonnay Musque and produce one mass produced unoaked Chardonnay. However, I did not come away empty-handed as I did find a wine that was totally unexpected – Rock Pile Winemaker’s Red, which is a Meritage blend consisting of 40% Merlot, 40% Cabernet Franc and 20% Malbec. Being a long time fan of Bordeaux style wines, I could not resist picking up a couple of bottles for my cellar.
Anytime I am in Niagara I always stop by Chateau des Charmes with the hope of picking up a couple of bottles of their Bordeaux style red wine, Equuleus. Not seeing any on the wine shop shelves, I enquired as to whether they had any. Disappointingly, I was advised that the last edition of Equuleus was produced in 2016, appearing on the store shelf a few years ago, and soon sold out. I was reminded that Equuleus was only produced during years having a great harvest with optimum growing conditions and 2016 was the last of those.
On a more optimistic note, it is believed that the 2025 growing season produced grapes suitable to create the next edition of Equuleus, but it won’t be known for certain until the winemaker can sample the wine after some aging. If all goes to plan, the next edition of Equuleus will reach the shop shelf in 2028. Here’s hoping.
I have visited the Two Sisters Vineyards on previous excursions to Niagara and this time was no different. I treated myself to a couple of bottles of their 2019 Meritage, Eleventh Post which is a combination of Merlot, Cabernet Sauvignon and Cabernet Franc.
Photo credit: twosistersvineyards.com
While there I learned about their new winery, Stone Eagle, which is located just a few kilometres from Two Sisters, on the edge of Niagara-On-The-Lake. The Stone Eagle website describes in great detail the winemaking process as well as provides a description of their vineyards. However, when I visited the winery, I quickly learned that it was not a winery in the traditional sense as there was no wine shop or anywhere to see or purchase any of the wines.
When I enquired at the reception desk, which was situated in a large vestibule of what appeared to be an elaborate event centre, I was told that they do not have any wine for viewing or much information about their wines. I was only presented with a wine list similar to one you would see in a restaurant when selecting a wine to accompany your meal. It is worth noting that the least expensive wine on the list was in the $130 plus dollar range. Again, the list contained no information other than the name and price of each wine.
I left the winery perplexed as to its purpose and why it is even called a winery. It would seem to be better referred to as an event centre where you may have access to their exclusive wine list. To try the wines it seems that you must either have lunch or dinner at the Eagles Nest restaurant or bar, which is located on the Stoner Eagle property. I did find that you can purchase Stone Eagle wines online from their website. By clicking on each individual wine you can find the associated tasting notes.
Two Sisters is also in the process of constructing a hotel in the heart of Niagara-On-The-Lake. It is to be called the Parliament Oak Hotel. Once completed it is said that the architecture will reflect the Old Town’s heritage. It will be a four-story, French chateau-style building rather than a standard, modern hotel block.
Growth and development continue to evolve in the Niagara Wine Region. Whether it is all positive or not seems to vary, depending on who you ask.
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.
Sake is the obvious choice when considering which beverage to serve alongside Japanese cuisine. However, wine, with its varied flavours, is a great match in the complex world of Japanese food.
Photo credit: unravelingwine.com
I have seen itemized Japanese food pairing lists that have contained in excess of a hundred specific food and wine combinations. However, for those who occasionally enjoy Japanese cuisine, this general guideline should provide the essential information to aid in the discovery of Japanese food and wine combinations.
White wines go well with many dishes because of their acidity and ability to compliment delicate flavours. However, red wines low in tannins will go well with stronger dishes such as ramen and teriyaki.
When having subtle dishes like sushi or sashimi, they will pair well with dry crisp white wines such as Sauvignon Blanc, Riesling, Pinot Grigio or a dry sparkling wine. Ramin, teriyaki, tempura or other richer dishes will be complimented by full-bodied whites such as Chardonnay (especially Chablis) or Gewürztraminer, or lighter-bodied reds like Pinot Noir, Gamay or Grenache.
Spicy foods, including those containing wasabi, or slightly sweet dishes will be complimented by Gewürztraminer, with its aromatic and slightly sweet character.
Dry, un-oaked white wines or light, low-tannin reds can be an accompaniment for dishes with strong savory flavours.
As I have said many times before, don’t be afraid to explore new food and wine pairings. There are always new combinations waiting for you to discover!
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.
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 Dry
Less than 1 g/L
Essentially no distinguishable sweetness; very crisp.
Dry
1 – 3 g/L
Little to no noticeable sweetness.
Off-Dry
4 – 12 g/L
An evident but not overwhelming amount of sweetness
Semi-Sweet
12.1 – 35 g/L
Overlaps with the Off-Dry and Sweet classifications.
Sweet
35 – 120 g/L
A significant amount of sweetness
Very Sweet
Over 120 g/L
Very sweet; often dessert wines.
Listed below, by category, are many popular wines. The wines within each grouping appear in no particular order.
Level of Dryness
Red
White
Bone Dry
Nebbiolo
Muscadet
Malbec
Chablis
Chianti
Grenache Blanc
Bordeaux
Pinot Grigio
Barolo
Dry
Sangiovese
Gruner
Tempranillo
Sauvignon Blanc
Cabernet Sauvignon
Pinot Gris
Pinot Noir
Chardonnay
Syrah
Chenin Blanc
Merlot
Vermentinu
Cabernet Franc
Sémillon
Carménère
Viognier
Valpolicella
Dry Riesling
Beaujolais
Trebbiano
Grenache
Roussanne
Zinfandel
Marsanne
Off Dry
Kabinett
Riesling
Chenin Blanc
Muller
Semi-Sweet
Valpolicella
Gewürztraminer
Lambrusco
Spatules
Riesling
Sweet
Port
Late Harvest
Maury
Riesling
White Port
Very Sweet
Tawny Port
Icewine
Icewine
Riesling
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.
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.
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.
A Layman's Wine Musings 