Please feel free to suggest topics for future #BCWineChat discussions. They should be relevant to the industry and topics should not single out any individual or company. Our aim is to have constructive discussions about issues affecting the British Columbia grape and wine industry.
BCWineChat
FOLLOW THE TWITTER HASHTAG #BCWINECHAT EVERY WEDNESDAY 8-9PM PST
BCWineChat 
One close to consumer hearts. SO2 levels and use of SO2 in BC wine industry. New Federal labeling laws come into effect in 2012 that bring Canada more into line with other countries. Side subject could be (hist)amine-levels as a general discussion on wine allergies is sure to evolve.
I think that’s a great topic. Lot’s of ppl out there believe that you can make wine without SO2.
The new labelling regulations not only require wineries to indicate if the wine contains sulfites, but also others. The use of certain fining agents would require wineries to list milk, eggs or fish as ingredients even when the content is lower than the detectable levels. By the way sulfite is not an allergen, though ppl can be sensitive to sulfite.
I read somewhere that a lot of wine is returned to the LCBO every year due to spoliage, TCA or other issues. They have not received any wine due to allergic reactions from a consumer.
The island and the mainland. Same province sometimes worlds apart… Joining the wine industry hands across the province. Benefits and problems…
How about industry expert tips on hosting a wine tasting? So much great information to share!
How about Cellared in Canada. What is it? Where is it made? Does it help the domestic wine industry or hurt it? How will this segment evolve in the future as the domestic market grows?
Climate change: How is it noticeable in BC’s industry already and future impact
& don’t forget #WBC13
Have you touched on Wine tourism in BC?
I would suggest a topic that includes what wineries and wine growers are doing to adapt to the new reality of climate change in our region.