​I’m sure by now everyone has noticed the inflation we’re all experiencing lately.  From utilities, to supplies, to gas and shipping costs, these increases have left us no choice but to re-evaluate our pricing. 
 
Effective May 1st, our production fees for in-shop wine/beer/cider making will be increasing by roughly 7%.  Our pricing on other products and supplies may see a 5-7% increase, depending on the supplier. We will be constantly monitoring these costs to provide our customers a fair price.  Please be aware that on a $200 order, it will work out to about 47 cents more a bottle, still much cheaper than prices at the liquor stores!
 
This was a tough decision to make, and we understand how it affects our customers. If you wish to save money on some of your favourite wine/beer/cider, please make your purchases before April 30th.
 
We thank you for your ongoing support, and trust that these changes will help us continue to provide you with great quality and service.
 
Sincerely,
Harvest Wine Outfitters

Alcohol is the difference between fruit juice and wine.  In a Ferment-On-Premise operation, the customer makes their wine by adding a specific yeast to their juice.  The yeast essentially "eats" the sugars in the juice and leaves alcohol behind.  Basically, the more sugar there is in the juice, the higher the alcohol.

The amount of alcohol in wine will determine the wine's texture, and the bitterness and sweetness we perceive when drinking it.  The alcohol gives us a "mouthfeel" and provides some structure and body to the wine.  It also acts like a natural preservative and allows wine to age without spoiling.  Commercial wines can be easily found between 8 - 16% ABV (alcohol by volume).  Depending on the style of the wine, the grapes used and the winemaker's decisions in making the wine, that ABV can vary quite a bit.

Wine kits are designed to work out with the same results, every time.  These come straight from the manufacturer, already to be made.  The juice concentrate has been tested, balanced for flavour and profile, and they know what alcohol percentage you should be getting, based on their instructions.  Although it can be done, I would not recommend adjusting the kits to make more alcohol. 

Country fruit wines can be trickier.  Depending on your winemaking abilities and methods used, you can control the alcohol percentage quite a bit.  Amount of fruit used.  Quality and ripeness of your fruit. Selecting a specific yeast.  Testing for sugars in your fruit.  Determining what type of sugar to use.  Adding extra sugar.... a little or a lot... 

The sugar content, or Brix, of wine is determined by the ripeness of your fruit, and in the case of country fruit wines, the amount of additional sugar or honey when starting your batch of wine.  Fruit that has been given the chance to fully ripen will have a higher sugar content.  Fruit grown in warmer climates, or when we have a really hot/dry summer, will also have a higher sugar content.  Most country fruit wines are made with fruit that does not have a high enough natural sugar content, so adding extra sugar is needed to push up that alcohol content to where it is desired.  

We want to make a country fruit wine that is drinkable - one with good flavour and is nicely balanced.  Cranking up that alcohol level can produce a "hot" element, burning the back of your throat and warming your insides all the way down.  A hot wine can stunt the delicate fruit flavours, even giving them a "baked" or "cooked" taste.  Sometimes all you can taste is the alcohol and hardly any fruit flavour.

When making a country fruit wine, ask yourself a few questions:

1. Who's going to be drinking this wine?  Is it for you, are you sharing or giving it away for gifts?  Maybe not everyone wants as much alcohol? 
2. When do you want to drink it? Will you be aging it or wanting to consume it right away?  Sometimes aging a wine can mellow out harsh flavours, so if you are making a higher percentage wine, allowing it to age in the bottle for an extended time might be needed.  If you are wanting to drink it right away, a lower percentage might be desirable.
3. Are the fruits being used capable of holding up a high percentage of alcohol?  Strangely enough I've found that the darker the fruit, the better it can withstand alcohol.  Example: chokecherry or raspberry can handle a higher amount.  Peach, not so much!

In the end, the customers who come into our shop have the ability to customize their wine.  Ask questions!  We want to make sure you are happy with your finished product.

We get asked all the time, "When can I start to drink this wine?" Well, that depends....

First off, only a small percentage of wine is actually supposed to be put away for years before drinking.  Most commercial wineries hope to have their wines to be purchased and drank within the first 2 years after it's released.  They are the ones that will barrel age and cellar anything to young to release to the public.  Anything in the local provincial liquor store or cold beer and wine store, should probably be ready to enjoy right now.  Realistically, not all wines get better with age. If you are looking at buying a bottle to age, talk to a reputable wine shop or buy from the vineyard.  Do your research first!

But what about wine you've made from a kit?  Most of the kit wines are crafted so that you can start to consume them fairly quickly.  Some need as little as a week to get over "bottle shock" (see description HERE) and can be enjoyed right away.  Others might need a month or two sitting in your wine rack to taste like they should.  Some of the higher end kits might do well with at least 6 months to a year aging.

If there's some sharp flavours in your wine you're bottling, a little age will usually help smooth those out.  Acidity and tannin keeps a wine from being too "flabby" (see description HERE) and can be a little harsh at first, but over time they can mellow.  I've had wines that were almost undrinkable, for me anyways, sit in my wine cellar for a few months and be absolutely delicious the next time I try them.  If you have bottled a wine that sounds like this, put it away for a month or two, then try a bottle. 

Some reds are best drank young, and need little aging.  These are wines where the fruit flavours are preferred - Garnacha, Merlot, Zinfandel, Malbec
Some whites best drank young to enjoy their fresh, crisp qualities - Pinot Grigio, Verdicchio, Chenin Blanc, Sauvignon Blanc
Rosés are made to be enjoyed within the first 2 years!

If you love your wine as soon as you've bottled it, please feel free to drink and enjoy it.  It is YOUR wine! 

At our shop, country fruit wines are made in either a 11.5L or 23L batch size.  This works out to either a half batch of about 15 bottles, or a whole batch of about 30 bottles.  For simplicity's sake, let's talk about making a full batch of wine.

The fruit you bring in will be added to the fermenting bucket with the sugar, water and other winemaking ingredients. The more fruit you add to the batch, the more flavour, more body and aroma you will get out of the wine. 

But why does the amount of fruit matter?  Take a look at the diagram below and compare the fruit to water ratio.  The more fruit you use, the less water is added to make up the volume of liquid required to make a batch of wine.  Batch #1 is mostly fruit and probably a good amount of juice that came off your fruit while it was thawing. (Always save that juice!)  It's more concentrated, and therefore, more flavour and body.  Batch #2 has more water added so it will be lighter in both flavour, body, and alcohol!  

Our current shop recipes work best with at the very minimum of 4 gallons, 16L or about 20-30lbs. of prepared fruit.  (And by prepared, I mean cleaned, chopped and frozen as per instructions.  See THIS POST for more information on fruit prep.)
Remember:  1 gallon or 4L = 1 large Ziplock freezer bag full

What if you don't have enough fruit?

• Make a 1/2 batch instead
• Get more fruit (we won't tell anyone if you add a bag or two from the grocery's freezer section)
• Add some juice.  As long as there are no preservatives that could hinder the fermentation process!  We also sell white and red grape juice concentrate at the shop for this reason.
• Add raisins - a old winemaker's hack!

All of the great winemakers are very selective when choosing their grapes for the best vintages.  Grapes are selected on location, flavour, ripeness, acid and tannin levels.  All of these things affects the quality of the wine. This should be the same for your Country Fruit Wines.  

Of course we might not be able to test for specific sugar, acid and tannin levels in the fruit you want to use for winemaking, but does it taste good? Would you make a pie out of green peaches, or leave stems and leaves attached to the blueberries when you're making muffins? Of course not! Same should go for making wine.

I'll give a few more specific preparation notes below but here's some tips for all fruit brought in for making wine...

1. Use ripe fruit, but not fruit that is overly ripe and starting to rot.
2. Cut out all brown, mushy and spoiled fruit.
3. Rinse all of the fruit clean.
4. Remove all bugs, leaves, twigs and stems.
5. Freeze your fruit. This breaks down the cellular structure of the fruit, softening it and allowing the juice to be released easier.

I have to admit, when I heard of the Passport release for February, I knew nothing about Bobal.  I knew I had to do some research!

Apparently Bobal is one of the three main grapes grown in Spain - Garnacha and Montastrell being the other two.  In the Manchuela area of central Spain, Bobal is the most commonly grown grape and very easily to recognize as these thick, gnarly vines are trained for decades and look like little globe shaped trees.

Manchuela is inland from Valencia and located in the valley, between two rivers, Jucar and Cabriel, whose sediments make up the limestone-based clay soils.  These valleys and the influences of the Mediterranean Sea make the climate relatively mild.  The moist winds coming off the coast help to regulate the temperatures in the vineyard to ensure optimal growing conditions.  Two large reservoirs to the north provide irrigation during the very dry growing season.  Vineyards here care 600-1000m above sea level; the altitude has a cooling effect and combines with the fresh winds to moderate the hot summer days.  

Known as a "Cool Climate", Canada can grow certain grapes that produce amazing fruit forward wines. Let's showcase and support Canadian vineyards! These four kits are made from Canadian grown grapes...

RETURNING DUE TO POPULAR DEMAND
COMING MARCH 2022...
RJS Cru International Ontario Pinot Grigio Style
This is a dry wine with overtones of green melon leading to a crisp, clean finish. A bouquet of honey and herbs combined with aromas of clove, nutmeg and butterscotch from the addition of oak, completes the experience of this perennially favourite white.
This Pinot Grigio compliments the flavours of herbed butter seared scallops, feta and grilled asparagus pizza, or even a pasta al olio (olive oil, chili, garlic).

THESE 3 ARE AVAILABLE NOW...
RJS Cru International Ontario Sauvignon Blanc Style
Straw in colour with a refreshing grassy nose; bold herbal tones and fresh citrus flavours on the palate. This wine is as delightful as a cool Ontario fall day. The finish is long and fruity.
Pair this wine with a prawn and herb linguine!

RJS Cru International BC Meritage Style
This dry, medium-bodied wine opens on the nose with delicious aromas of red currant, cassis, vanilla, cigar box and spices.  On the palate, it unveils a round mouth feel with polished tannins for a supported finish.
This kit came out as a limited release but was so popular RJS added into their regular line up!

RJS Cru International BC Pinot Noir Style
As one would expect from a BC style Pinot Noir, this wine features aromas of black cherries and fresh strawberries.  Silky tannins while subtle notes of pepper and spice round out the palate.
Don't know what wine to pair with your meal? Pinot Noir is one of the most versatile wines!

Sicily is the southernmost region in Italy and the largest island on the Mediterranean Sea.  It is consistently blessed with bright sunshine, warm temperatures, moderate rainfall and coastal breezes.  This classis Mediterranean climate is described by Sicilian wine producers as a magical place to make wine tanks to the unique geography, climate and cultural influence.

Did you know...?
​Sicily is the largest island in the Mediterranean Sea.
​When looking at a map, you can find Sicily as "the ball being kicked by the boot".

The Puglia (pronounced poo-li-ya) region of Italy is known for it's fruit-forward wines, especially Primitivo (VineCo's December Passport selection).  Located at the south-eastern tip, or at the "heel of the boot", this sunny, dry region is surrounded by water on all three sides.  Cool breezes off the Mediterranean help regulate the temperatures in the vineyards, offering ideal growing conditions for mature, fruity grapes.