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Canadian wine has been produced for over 200 years. During the first half of the twentieth century, the temperance movement and later consumer demand for fortified and sweet wines hampered the development of a quality table wine industry. However, during the 1960s consumer demand shifted to drier and lower alcohol table wines. .

At the same time, there were significant improvements in wine-making technology, access to better grape varieties and disease-resistant clones, and systematic research into viticulture. In 1988, three important events occurred: the free trade with the United States, the establishment of the Vintners Quality Alliance standard and a major grape vine replacement/upgrading program. Each of these events served in one way or another to improve the viability of the Canadian wine industry.

Dessert WineRegions
The Canadian dessert wine – Icewine – can be produced reliably in most wine regions, especially the Okanagan Valley, and it is the most recognised product on an international basis. They have been making it here for over 40 years and Canada now produces more than all the other countries combined. Renowned for its sweetness, balance and complexity Icewine is expensive to produce due to the labour-intensive process but its high demand means it can sell for high prices.
Canadian wine is produced in mainly southern British Columbia and southern Ontario. There is also a growing number of small scale producers of grapes and wine in southern Quebec and Nova Scotia. The two largest wine-producing regions in Canada are the Okanagan Valley of British Columbia and the Niagara Peninsula of Ontario. Other areas in Ontario include Pelee Island, the north shores of Lake Erie and Prince Edward County.

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