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Top 5 Barolo at the LCBO
D’Amato & Szabo: Wine Thieves – Episode 29
Chardonnay & Pinot Noir: New Zealand The world clearly loves New Zealand sauvignon blanc, but some industry insiders believe that pinot noir and chardonnay just might be the country’s best expressions. In this episode, the Wine Thieves speak to two of New Zealand’s legendary producers, also counted among the world’s best pinot and chard artists: […] More
George Brown College (Centre for Hospitality and Culinary Arts) – Spanish White Wine Masterclass
Tour of Spanish White Wine with Master Sommelier Pier-Alexis Soulière Monday, April 26 (6:30 – 8:30pm) WineAlign members save $15 on registration fees. Master Sommelier Pier-Alexis Soulière will lead you through the world of impressive — but often overlooked — Spanish white wines. He will discuss grape growing, winemaking, and Spanish cultural influences along the way. […] More
Great wines to buy by the case These are not 97 point wines. With the recent proliferation of online wine sales, our inboxes, like yours, are overflowing with offers that look too good to be true. It’s tempting to click and purchase. But if you’ve lost all confidence in hyper-inflated scores and florid descriptions, we […] 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 Wines
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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Barolo wines are made from the Nebbiolo grape, a red grape originally found in Piedmont Italy, but is now also grown in limited amounts in many other regions of the world. This grape is used to make both Barbaresco and Barolo wines. The appellation produces the deepest, the most serious and the most complex expression of this variety, includes several renowned crus, including Cannubi, Brunate, Rocche, Monprivato, Bussia and Ginestra. The wines can take years to fully reveal themselves, and to round out their acidity and tannins. They often show aromas described as roses, tar, tobacco and spice, with lots of length and finesse.
