Don't forget Lucie Kuhlmann!
I have her on the list at the restaurant I help out with wines. Takes the place of Chianti with ease.
And our Marechal Foch, Ortega Icewine, Cayuga, and Mischerniwitz wines would shock you with how good they are to drink.
But seriously? We have told the VQA to go get stuffed (they seem to be too stuffy anyway) and have established our own quality assurance organization that actually recognizes that terroir is at least as, if not more important that the variety of the grape, as long as the wine is good.
No more forcing plants from another climate zone to underperform in an inhospitable climate. Learn to make good (and sometimes, great) wines from the plants that are happy here.
Yes, we have small microclimates that show potential to make great Burgundian Pinot Noir, but Acadie Blanc and Leon Millot, Luci Kuhlmann, Foch and, yes, maybe Castel can make very good wines.
Acadie Blanc ages well for over 10 years. With the right touch of wood, it is as good as pretty well any Chardonnay. Period. Ask any honest wine writer who has been here and been served the good ones. They all say the same thing. The dishonest, or lazy writers never come here, and write (or copy over) only what they know, which is usually nothing, about Nova Scotia wines. But check out how much space is given to Nova Scotia in Tony Aspler's new book.
Hey, I had a great Virginian Viognier the other day. As good as any I've had. Look out California!
Good wine can be made anywhere you can get a grape to ripen. It just takes time to learn the terroir enough to match winemaking to suit the product of the land. And time, in this case is truly measured in years, one vintage at a time.
Jumping off the soapbox....