Issue link: http://read.dmtmag.com/i/646485
w w w. v w m m e d i a . c o m M a r - A p r 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 8 1 both provinces, ranging from crisp sparkling wine to complex red blends and very sweet and exotic- flavored ice wines. Canadian winemakers are pro- gressive, well trained and very aware of the modern international wine trade. They're competitive in their offerings and Canadians love to drink what they make. The struc- ture of their marketplace is fairly cumbersome and not easy to navi- gate due to the national monopoly of wine sales. Change is inevitable as the industry grows and needs more market access to wine drink- ers. Penetrating the international market is problematic, as wine production is expensive and, there- fore, the wholesale value of the wines is in the upper tier. With so many inexpensive international wines in the marketplace, it can be difficult to sell higher-quality but more expensive wines outside of Canadian borders. Ice wine is a niche market that's created some international following due to its unique qualities and perception as a luxury good. It's no surprise that our enterpris- ing neighbors to the north have a little gem of a wine industry — and have worked hard to create it. If you visit Canada, be sure to try the wine. Glenn McGourty is the UC Coop- erative Extension Winegrowing & Plant Science Advisor for Mendoci- no and Lake counties. He's known internationally for his expertise in alternative (organic, biodynamic and sustainable) winegrowing systems; cover crops and vineyard floor man- agement; and Mediterranean wine grape varieties. He was selected as the 2015 Triggs International Pre- mium Vinifera Lecturer organized by Brock's Cool Climate Oenology and Viticulture Institute (CCOVI) in St. Catherines, Ontario, speaking at field days and lectures in the Niag- ara Penninsula area and Okanagan Valley on the topic of cover crops and vineyard management. Comments? Please e-mail us at feedback@vwmmedia.com. Vidal grapes are netted for ice wine in Beamsville, Ontario. Temperatures need to reach a sustained 17.6°F (-8°C) or colder so grapes are naturally frozen on the vine. Photo: Grapegrowers of Ontario