Often, I get asked why so many Ontarian wines are light bodied and when they are not, why they are so costly. What if I told you that you can get medium or full bodied wines right from our Ontarian backyard and that these wines still retain their complexity? Well, that’s exactly what I’m going to say.
It is not a news that cool climate wines are more aromatic and thus more complex, but lot of times this comes (though not causatively) at the wine body’s expense, resulting in light or light-to-medium bodied wines. Nowadays, and more than ever, greater number of Ontarian wineries produce wines loaded with fruit. Perhaps it is so because the past decade has been warmer than the decades before, but mainly because the vines bearing the fruit are more aged and are able to synthetize more complex hydrocarbons, and because viticultural methods such as crop trimming, and winemaking techniques such as grape drying (appassimento) all result in more intense wines. These practices, however, come at a cost as crop trimming reduces yields and drying is labor intensive.