There are numerous reds produced in Canada from three primary regions: British Columbia, Ontario and Quebec. Among the best wines are Bordeaux varietal-based wines such as Cabernet Sauvignon and Merlot from Ontario, as well as Cabernet Franc and Pinot Noir from British Columbia.

Thanks to the cool climate, most Canadian reds have good natural acidity and structure along with subtle spicy and herbal notes. While some can age for a decade, most are meant for relatively short term consumption (three to seven years).