Description 1 of 1
The Niagara Peninsula, part of the Ontario province, is the most productive wine region in Canada. Lake Ontario is to its north, and the Niagara River is in the east, culminating at the great Niagara Falls. Most of the vineyards are situated along the Niagara Escarpment, a low mountain ridge that runs through Ontario into New York state. The Escarpment acts as a climate moderator, protecting against cold lake breezes by circulating air back to the lake. This is especially helpful to low lying areas that would normally be prone to early frost. The region has its own microclimate that differs from the rest of Canada, with good grape ripening conditions in hot summers and cold late autumns and winters that allow for natural Icewine production.
Icewine, produced mostly from the Vidal grape, but also from Riesling, is the pride of the region and its most popular commodity, even in a sparkling version. As in Germany, Riesling is produced here in a range of styles from bone dry to late harvest dessert wines made from grapes harvested before the deep freeze. Chardonnay is also curiously produced here in a sparkling version of Icewine known as Chardonnay Musque.
The spring and summer climate in the Niagara Peninsula is akin to that of Burgundy, France, and Pinot Noir and Chardonnay are popular varietals for table and sparkling wines. The other big Burgundian standout is Gamay, along with Baco Noir, Cabernet Sauvignon, Malbec and Merlot. As in other Candian wine regions, Cabernet Franc is a popular red grape for blends and single varietal releases that range from light, fruity, and herbal to concentrated and full-bodied with extended aging. It’s also used for some excellent dessert wines. Sauvignon Blanc and Gewürztraminer are other popular whites. There has also been a trend of late to produce certain wines with dried and/or sun dried grapes for dry wine in the style of Italian Amarone.
Niagara Peninsula is divided into these subregions:
*Niagara on the Lake ~Amanda Schuster
– Description from
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