A lot of people, especially in North America, view wine as a special occasion drink. They open a bottle at Christmas, Easter, Thanksgiving and whenever that wine-lover friend drops by. That’s not the way it’s viewed in Europe. In the region that has been making and consuming wine for thousands of years, wine is an everyday drink. With it’s relatively low alcohol content (compared to liquor), it’s fruity flavour and antioxidants, it makes a nice accompaniment to any meal. And the little bit of alcohol is certainly no worse for you than the caffeine in coffee and tea or the sugar in so many other drinks that we have with our meals.

One significant factor would have to be the cost. Even at only $10 per 750 ml bottle, it can start to add up quickly. That’s where the ferment on premises industry can come to the rescue. You see, that $10 bottle from the store only cost them about $4. The rest is tax and overhead. When you make wine for yourself, you don’t have to pay those taxes and a bottle will only cost about $4. The juice used to make the wine is basically the same, whether it’s from an Ontario winery or a wine kit. And the wine produced is also basically the same. The difference is really just the voluntary taxes.

For those who say they don’t have time to make wine, I say, you can’t afford not to. For an investment of about an hour of your time you can save $150 to $400. Making wine simply needs to move up your to-do list from the “C” column, to the “B” or “A” column.

Blog provided by Ray Vezeau, owner of Chateau Vezeau Wines, a ferment on premises store in Brooklin.