S-13, r. 7 - Regulation respecting wine and other alcoholic beverages made or bottled by holders of a wine maker’s permit

Section 13 Disposition versions

2012-09-01

13. The holder of wine maker’s permit may indicate on the containers the sugar content of the wine he makes or bottles.

The sugar content is indicated as follows:

(1)  for sparkling table wine:

(a)  “brut”: where the residual sugar content is less than 15 g/L;

(b)  “extra dry”: where the residual sugar content is between 15 and 20 g/L;

(c)  “dry”: where the residual sugar content is between 20 and 35 g/L;

(d)  “medium dry”: where the residual sugar content is between 35 and 50 g/L; or

(e)  “sweet”: where the residual sugar content exceeds 50 g/L;

(2)  for still or for crackling table wine:

(a)  “dry”: where the residual sugar content is less than 4 g/L;

(b)  “medium dry”: where the residual sugar content is between 4 g/L and 12 g/L;

(c)  “medium sweet”: where the residual sugar content is between 12 g/L and 50 g/L; or

(d)  “sweet”: where the residual sugar content exceeds 50 g/L;

(3)  for fortified, flavoured or apéritif (appetizer) wine , effervescent or still:

(a)  “extra dry” or “dry”: where the residual sugar content is less than 40 g/L; or

(b)  “sweet”: where the residual sugar content exceeds 45 g/L; or

(4)  for fortified wine described as “liqueur wine”, “Canadian port” or “Canadian sherry”:

(a)  “dry”: where the residual sugar content is less than 25 g/L;

(b)  “medium dry”: where the residual sugar content is between 30 and 60 g/L; or

(c)  “sweet”: where the residual sugar content exceeds 65 g/L.

O.C. 2166-83, s. 13.