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W i n e s & V i n e s s e p t e m b e r 2 0 1 4 75 Natural Corks Champagne Corks Twinline Corks Bartops VISION Synthetic Corks G-Cap® Screw Caps Sales Representatives: Chris & Liz Stamp info@lakewoodcork.com lakewoodcork.com 4024 State Route 14 Watkins Glen, NY 14891 607-535-9252 607-535-6656 Fax PIONEER INNOVATOR PARTNER WineEast we're picking grapes at 24.5°, and when we throw the grapes into any other drying method it's easy to make the 26° Brix." Appassimento-style wines remain a small part of Pillitteri's overall production, half of which is ice wine. About 3% of the 454 tons (500 tonnes) of red grapes it receives in any given year are now allocated to ap- passimento production. As appassimento production grows across Ontario, and wineries decide whether to air- dry, kiln-dry or use greenhouses—a method Slingerland deems too labor intensive— standards will have to be developed. the future Slingerland expects the research at CCOVI to support the development of regulations defining how the wines are made, and what can be said about them on the labels. "It's very important that a bottle of wine, when it's sold to the consumer, states not just that it's an appassimento, but the method of drying should be apparent," he said. Crispino agrees. "I think that that's only fair, so if we do it in a particular method, a traditional method, then that's what we should say: 'We do it in an appassimento method.' And if somebody decides to do it in a kiln, then they should call it 'kiln- dried,'" he said. "It's matter of being truth- ful and honest to the consumer." Ontario's industry has high hopes for the wines, and producers such as Crispino have placed their livelihoods on the line with ventures that are laying a foundation for a viable style for the province. "Something small like this," Slingerland said, "I think it's going to give opportunities for developing reputations." WE Len Crispino evaluates a grape cluster drying at Foreign Affair Winery in Vineland, ontario. DENIS CAHILL