Members Area - Regulations
Brix Levels
Printer friendly versionBrix Levels - 2004 harvest and later
| Geographical Designation or Wine Category | Grape Variety | Minimum Brix (after each pressing when measured after transfer to the fermentation vessel) | Minimum Average Brix |
|---|---|---|---|
| 1. Provincial Designation | All | 17.0 º Brix | 17.0 º Brix |
| 2. Viticultural Area, Estate Bottled, Vineyard Designation | Chardonnay | 19.0 º Brix | 20.0 º Brix |
| Chardonnay Musque | 18.0 º Brix | 18.0 º Brix | |
| Gewurztraminer | 18.0 º Brix | 19.0 º Brix | |
| Muscats | 18.0 º Brix | 18.0 º Brix | |
| Pinot Gris / Grigio | 18.0 º Brix | 18.5º Brix | |
| Riesling | 17.0º Brix | 17.0 º Brix | |
| Sauvignon Blanc | 18.0 º Brix | 19.0 º Brix | |
| Viognier | 18.0 º Brix | 19.0 º Brix | |
| Cabernet Franc | 19.0 º Brix | 20.0 º Brix | |
| Cabernet Sauvignon | 19.0 º Brix | 20.0 º Brix | |
| Gamay Noir | 18.0 º Brix | 19.0 º Brix | |
| Merlot | 19.0 º Brix | 20.5º Brix | |
| Pinot Noir | 18.0 º Brix | 19.5º Brix | |
| Syrah / Shiraz | 18.0 º Brix | 19.5º Brix | |
| All Others | 18.0 º Brix | 18.0 º Brix | |
| 3. Sparkling Icewine | All | 32.0 º Brix | 35.0 º Brix |
| 4. Nouveau Red Wine, Fortified Wine, Liqueur Wine | All | 18.0 º Brix | 18.0 º Brix |
| 5. Vin De Curé (grapes must reach 32 º Brix at time of pressing | All | 20.0 º Brix | 20.0 º Brix |
| 6. Late Harvest | All | 22.0 º Brix | 22.0 º Brix |
| 7. Select Late Harvest | All | 25.0 º Brix | 26.0 º Brix |
| 8. Botrytis Affected (B.A.) | All | 26.0 º Brix | 26.0 º Brix |
| 9. Special Select Late Harvest | All | 28.0 º Brix | 30.0 º Brix |
| 10. Totally Botrytis Affected (T.B.A.) | All | 34.0 º Brix | 34.0 º Brix |
| 11. Icewine | All | 32.0 º Brix | 35.0 º Brix |
If rosé and blanc de noirs wines carry a viticultural area designation, each grape variety used in the making of these blended wines is required to meet only the minimum brix level for the grape variety as set out in the third column of Appendix A and not the minimum average brix level for the grape variety set out in Column 4 of Appendix A.
All varietal components of a wine must meet the minimum batch requirement for that varietal. If the varietal name is declared on the label, the average brix of all components of that varietal must meet the higher average. For example, for a Cabernet-Merlot, the Merlot components must average at least 20.5 Brix and the Cabernet components must average at least 20 Brix.
The computed must average of the finished wine must meet the requirements for each varietal that appears on the label. For example, a Chardonnay-Riesling dual varietal must meet the higher computed must average of the two. In addition the Riesling and Chardonnay components must each meet their respective computed must average requirements.
Varietal components that are used for blending (but not shown on the label) need not meet the computed must average but must meet the batch requirement.
Brix Levels - 2003 harvest and before
Geographical Designation or |
Minimum Brix Levels of Grapes at Harvest |
|---|---|
| 1. Provincial Designation (VQA Ontario VQA) |
17.0 º Brix |
| 2. Viticultural Area Designation (VQA Niagara Peninsula VQA) (VQA Lake Erie North Shore VQA) (VQA Pelee Island VQA) Estate Bottled |
Chardonnay, Cabernet All other varieties - 18.0 º Brix |
| 3. Sparkling Icewine | 35.0 º Brix |
| 4. Nouveau Red Wine Fortified Wine Liqueur Wine |
18.0 º Brix |
| 5. Vin De Curé | 20.0 º Brix (Berries Must Reach 32 º Brix At Time Of Pressing.) |
| 6. Late Harvest | 22.0 º Brix |
| 7. Select Late Harvest | 26.0 º Brix |
| 8. Botrytis Affected (B.A.) | 26.0 º Brix |
| 9. Special Select Late Harvest | 30.0 º Brix |
| 10. Totally Botrytis Affected (T.B.A.) | 34.0 º Brix |
| 11. Icewine | 35.0 º Brix |