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Buyers’ Guide to VINTAGES December 7th
Open Season for the Holidays! By David Lawrason, with notes from John Szabo, Michael Godel and Sara D’Amato This is the last and largest release of the year at Vintages, with about 180 products representing the widest possible range of styles, prices, regions and grape varieties to serve the widest possible clientele just before Christmas. […] More
Le Clos Jordanne – A Winery Profile
Welcome Back Le Clos Jordanneby David Lawrason This feature was commissioned by Arterra Wines Canada. One of the “good news” stories for Canadian wine in 2019 has been the renaissance of Le Clos Jordanne in Niagara – a much talked and written about project that not only made excellent wine when first launched in 2004, […] More
Buyers’ Guide to VINTAGES November 23rd
Ultra-Premium & Nouveau By John Szabo MS & Sara d’Amato, with notes from David Lawrason and Michael Godel This week’s report is literally crammed with great wines. The sheer number of picks from the WineAlign crü – 31 collectively – is testament to the quality of the November 23rd release, featuring “coveted, iconic wines from […] 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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Barbera 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.
