The first tomato wine to be successfully commercialized with sales at 34,000 bottles annually was brought to market only three years ago by Canadian Pascal Miche.

"I wanted to finish what my great-grandfather had started" in the 1930s, Miche said as he inspected his crop of 6200 heirloom tomato plants on his "vineyard" in Charlevoix, about 400 kilometers northeast of Montreal.

In North America, Miche can legally call his product "wine" but he will have to rename it if he follows through with plans to export, notably to France, where only alcoholic beverages made from fermented grape juice may use the appellation.

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