7 DISTINCTLY QUEBEC FLAVOURS

To help wine enthusiasts understand the range of products available and to better define the characteristics of Quebec wines, the Wine Council of Quebec (Conseil des vins du Québec, CVQ) has devised a wine classification system describing their unique character. Drawing inspiration from the SAQ’s taste tags, this system aims to showcase the personality of Quebec wine regions and the best of our land. Do you know Quebec wine flavours?

The epitome of a fresh white wine—great for cleansing the palate during a delicious meal or enjoying as an aperitif. Dry and not overly sweet, offering very strong fruity flavours leading to a smooth finish that stipulates the appetite.

Whether aged in oak barrels or not, some of Quebec’s white wines are full-bodied and well-balanced. They create a lasting impression on the palate, while offering the characteristic freshness that has come to be expected from Quebec white wines.

Quebec rosé is usually dry, with delicate notes of wild strawberries on the nose and palate. It’s best enjoyed with a meal or as an aperitif.

The Quebec red will quench your thirst as it is supple, juicy and light—highlighting the purity of the grape rather than its tannic power. Whatever the season, it’s best served chilled (15°C) and enjoyed as part of a meal or as an aperitif.

Certain grape varieties naturally produce more full-bodied wines, whereas others benefit from being aged in barrels—further enhancing their character and imbuing them with hints of vanilla, sweet spices or smoke.

It’s a well-known fact that acidity is the key to making world-famous sparkling wines. So it shouldn’t come as a surprise that Quebec’s climates are perfectly suited to producing high-quality sparkling wines. It’s only natural that Quebec’s sparkling wines—produced using traditional methods or naturally carbonated—continue to gain in popularity.

Officially recognized as a Protected Geographical Indication (PGI) in 2014, ice wine is the pride and joy of many Quebec vineyards. The combined effects of pressing the frozen grapes and the cold outside air allow the winegrowers to extract a dense, sugary must, while the water naturally contained inside the pulp, now in the form of ice, remains trapped inside. Once in the glass, it takes on a whole new life!

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