The Vintners Quality Alliance (VQA) affixes its symbol to Canadian wines that have met certain quality standards. Like the wine regulatory systems in France (AOC), Italy (DOC) and Germany (QmP), VQA ensures that these quality wines are properly labelled with their geographical appellation, grape varieties and vintage. Only wines from Ontario and British Columbia currently meet VQA standards. For more information, visit www.vqaontario.com and www.winebc.com.
Biodynamic wines
Depending on your point of view, biodynamic agriculture is either an enhanced or a more extreme (read: wacky) form of organic agriculture. Based on the theories of Austrian philosopher Rudolf Steiner, this approach sees each garden (or vineyard, in this case) as a self-sustaining organism. Thanks to its observations of the cosmic cycle and the burying of cow horns in the soil, biodynamics has a hocus-pocus reputation. However, there's no denying the excellence of biodynamic wines. Professionals have praised them in many blind tastings.
One reason is that they are better at exhibiting expressions of terroir – the smells, flavour and textures that represent the grapes' place of origin. Whether improvements in vineyard health are a product of organic farming techniques or due to the mysticism involved in biodynamics, the added attention to detail and level of craftsmanship can't help but make better wines.
Sulfites: What are they and why they may be in your wine glass
Contrary to popular myth, there is no such thing as sulfite-free wine. Sulfites are a natural byproduct of fermentation, and yeasts that are present on all grape skins generate small amounts of them. Sulphur, often in the form of sulphur dioxide (SO2), has been used as a preservative for more than 200 years. It inhibits mould and bacteria growth, stops oxidation (browning) and preserves the wine's natural flavour.
When properly handled, sulfites are not toxic to humans or the environment, and many winemakers feel that they are essential to prevent oxidation and spoilage. Therefore, U.S. and European organic winemaking standards allow for the addition of strictly controlled amounts of SO2.
