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John Szabo’s VINTAGES Preview – April 28th, 2018
Vineyards, Rocks and Soils – An Important Book Review, plus top Minerally Wines, Benvenuto Brunello Reports, and A Big Win for the Queen By John Szabo, MS, with notes by David Lawrason and Michael Godel Do you know basalt from biotite, till from tuff? Are you curious about the contributions of geology to wine? There’s […] More
Flavours of New Zealand 2018 – Toronto
Let your taste buds run wild. The New Zealand Winegrowers in partnership with the New Zealand High Commission would like to formally invite you to attend this year’s annual Flavours of New Zealand Wine Fair. It has been said that there is no wine anywhere in the world that tastes like wine from New Zealand. The […] More
Feature Report: Brunello di Montalcino 2013 Vintage and Buyer’s Guide
Quality & Consistency On The Rise By John Szabo, MS My conclusions, after several days of tasting and touring in Montalcino in February this year during the annual Benvenuto Brunello preview tastings of the latest releases, are that overall quality throughout the appellation is much, much better than it was even five years ago. Yet […] 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.
View Award-Winning WinesWorld 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.
View Award-Winning WinesBarbera is a red wine grape variety that is the second most-planted variety in Italy (the first is Sangiovese). It gives good yields and can impart deep colour, low tannins and (unusually for a warm-climate red grape) high levels of acid. Barbera d'Asti is one of the most renowned of the Barbera based wines, found in two main variants: Barbera d'Asti Superiore which must be aged in big oak barrels or small French oak barrels for at least six months, and plain Barbera d'Asti which is not required to be aged in oak. The wine has a strong aging potential; the "Superiore" kind can often be aged from three to eight years or even more. The best producers see its potential as being almost as great as that of nebbiolo.