British Columbia

British Columbia is Canada's most diverse wine region, producing high-quality wines from cool-climate whites to bold reds, thanks to its unique combination of mountain-influenced terroirs and varied microclimates.

Regional History & Terroir: British Columbia's modern wine industry began in the 1970s and gained recognition in the 1990s with the establishment of the Vintners Quality Alliance (VQA) system. The province’s diverse terroir is shaped by the towering Coastal and Rocky Mountains, which create rain shadows and influence temperature variations. The Okanagan Valley, the heart of BC’s wine production, has a desert-like climate with warm summers and cool nights, ideal for growing both red and white grapes. Other wine-growing regions, such as the Similkameen Valley, Vancouver Island, and the Fraser Valley, offer cooler, maritime-influenced conditions that produce crisp, aromatic whites.

Typical Grape Varietals: Due to BC’s varied climate, a wide range of grape varieties thrive. White grapes include Riesling, Chardonnay, Sauvignon Blanc, and Pinot Gris, known for their bright acidity and expressive fruit flavors. Red varieties include Merlot, Pinot Noir, Cabernet Franc, and Syrah, which develop rich complexity in the warmer areas. The region also cultivates lesser-known grapes like Gewürztraminer and Grüner Veltliner.

Regional Wine Styles: British Columbia produces a diverse array of wines, from crisp, mineral-driven whites to structured, full-bodied reds. The Okanagan Valley is renowned for Bordeaux-style red blends and age-worthy Syrah, while cooler regions like Vancouver Island specialize in fresh, aromatic whites and delicate Pinot Noir. Icewine, made from frozen grapes, is also a specialty, showcasing intense sweetness and balanced acidity. Sustainable and organic winemaking practices are on the rise, further enhancing the region's reputation for high-quality, terroir-driven wines