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If I Could Buy Only One – Dec 10th, 2016 VINTAGES Release


As part of our VINTAGES recap for December 10th, we asked our critics: “If you could buy only one wine from this release – which one would it be and why?” Our picks from the December 10th VINTAGES release: {{PremiumStart}} David Lawrason – I am always on the scent of pinot noir that over-delivers. And I am very […] More

Buyers’ Guide to VINTAGES – Dec 10th


Grab and Go – Straight to The Best Buys by David Lawrason, with notes from Sara d’Amato and Michael Godel Busy, busy, busy – it’s that time of year when life speed ratchets up a notch or three. We have less time to do more. And if you are out there in the aisles of LCBO stores […] More

The Goode Report: Celebrating with Sparkling – from Nova Scotia


Dr. Jamie Goode’s Global View on Canadian Wines Benjamin Bridge is one of the great stories of Canada’s wine revolution. It’s a sparkling winery based in the Gaspereau Valley, about an hour’s drive from Halifax, Nova Scotia. On paper, Nova Scotia doesn’t look a great bet for wine production, but what’s going on here is […] More

National Wine Awards of Canada

Discover Canada's best wines! In 2016, 22 judges tasted 1,535 wines from 230 wineries across the country to identify Canada's top wines.

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World Wine Awards of Canada

Seventeen judges tasted 1,000 wines in 21 categories in 2015 to find the world's best wines sold in Canada under $50.

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Gamay

Gamay is a purple-coloured grape variety used mostly to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours. It is sometimes used to make rosés as well as sparkling wines such as Cerdon de Bugey. Gamay-based wines are typically light bodied and fruity. Wines meant for immediate consumption are typically made using carbonic maceration, where the grapes are fermented in whole bunches under a blanket of CO2, before being pressed, a method that emphasizes a bright fruitiness (and sometimes gives less desirable notes reminiscent of bananas). Wines meant to be drunk after some modest aging tend to have more body and are produced by semi-carbonic fermentation, where fermentation starts in whole bunches, before the grapes are gradually punched down, in a winemaking style closer to the burgundian approach. The latter are produced mostly in the designated Crus areas of northern Beaujolais (Morgon, Fleurie, Moulin-à-Vent, etc.) where the wines typically have the flavour of strawberries, cherries and spices.