Wine Grape Varieties for British Columbia

Abstract Winery trials on a laboratory scale have yielded a number of good to excellent wines. On the whole the white wines have been more acceptable than the red types. The latter have, with a few exceptions, tended toward high acidity, unstable color and thin light body. The whites have been generally of good quality, slightly acid, and with good bouquet and flavor. The evaluations also consider the horticultural qualities of the varieties tested, hardiness, productivity, disease resistance and likelihood of damage from birds.