Sparkling, Rosé... and Orange

Sparkling – Bubbles on the Rise!

Celebrate the everyday by popping open a bottle of VQA sparkling! Ontario’s cool climate and limestone soils produce some of the world’s best sparkling wines. Ontario VQA bubbly is incredibly versatile, so it’s easy to match with any cuisine.

TRADITIONAL METHOD

• One of the most celebrated methods of sparkling wine production • Secondary fermentation takes place in the bottle > delicate bubbles, bright acidity • Aged on the lees (dead yeast cells) KEY FLAVOURS > bread-like or fine brioche aromas Citrus • Aged in the bottle > complexity and depth Brioche Mineral

CHARMAT/CUVE CLOSE METHOD

• Produces sparkling wines that are fresh, vibrant and fruit forward

• Secondary fermentation takes place in large steel tanks • CO2 is produced from this reaction and released into the tank > crisp bubbles before the wines are bottled

• Often called Pét-Nat or

Méthode Ancestrale • Bubbles usually have light and fizzy mouthfeel • Sometimes cloudy as unfiltered is typical • Usually lower in alcohol and sweeter due to naturally unfermented sugars

KEY FLAVOURS Peach Strawberry Citrus TRENDY EFFERVESCENTS

SWEETNESS SCALE

BRUT NATURE*/BRUT

0 – 15g/L EXTRA DRY (Extra Sec) 15 – 25g/L

DRY (Sec) 25 – 35g/L MEDIUM DRY (Demi Sec) 35 – 50g/L SWEET (Doux) > 50g/L

Rosé – Think Pink

Fun, trendy and versatile – Ontario VQA Rosé is hot. Try refreshing summer sippers, something soft and lush, or discover the serious side of Rosé with crisp and structured styles – Ontario has it all. Rosé every day? Why not?

• The pink hue comes from the short maceration (a.k.a. skin contact) before the grapes are pressed • Common varieties used are:

Pinot Noir, Gamay Noir,

Cabernet Franc and Merlot

• Delicious to drink on its own and a great match with many foods

KEY FLAVOURS Strawberry Rose petal Citrus

COMMON VARIETIES Gewürztraminer Vidal Riesling Chardonnay ...and Orange!

• Skin Fermented white wines, or orange wines, are a bold and exciting wine style • Made from white or pink grape varieties fermented on the grape skins for a minimum of 10 days • Orange wines have more tannin, in comparison to white wine, and often feature herbal notes and tea-like characteristics