I didn’t realize until recently that there is a very small wine making industry in Nova Scotia, Canada. Canadians who drink and appreciate wine are likely familiar with Pelee Island and the Niagara escarpment areas of Ontario as well as the wine regions of British Columbia. But I’ve never seen a bottle of wine from Nova Scotia at our LCBO. Because of the climate and short growing season, there can be challenges for Nova Scotian wine makers.

According to the Globe & Mail, one winery is learning from a technique developed in Italy that is used to make Amarone: Drying the grapes after they have been harvested to reduce the moisture and increase the sugar percentage. And apparently it’s working out for them.

“Mr. Ewert’s new effort, called Alchemy, has already garnered a gold medal at the All Canadian Wine Championships and is drawing parallels with, of all things, the rich reds of sunny South Australia.”
~ Globe & Mail

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