Champagne Vinegar from United States
Champagne vinegar is produced from the acetic acid fermentation of wines from the Champagne region, offering a delicate flavor. It is classified under this tariff item as a vinegar obtained from wine, with an acetic acid content typically around 6% by volume.
Duty Rate — United States → Canada
9.5%
Import Tips
• Ensure the acetic acid concentration is below 10% by weight to stay within Chapter 22
• Declare the product as vinegar, not as a beverage, to avoid misclassification
• Maintain documentation of the wine origin and fermentation process for CBSA review