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If I Could Buy Only One – April 29th, 2017 VINTAGES Release


As part of our VINTAGES recap for April 29th, 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 April 29th VINTAGES release:   David Lawrason – I have already purchased one bottle of {{PremiumStart}}Renato Ratti 2015 Ochetti Langhe Nebbiolo to […] More

Top Values at the LCBO (April 2017)


Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO by Steve Thurlow My focus this month is as always on value at the LCBO with twelve wines joining my Top50 Best Values List , most due to deep discounts of as much as $5 . You have just […] More

Buyers’ Guide to VINTAGES – April 29th, 2017


Seeking Value among the Best of the Rest By David Lawrason, with notes from Sara d’Amato and Michael Godel The wines of Washington and Oregon are featured in this release, and Sara has provided detailed background and her picks in last week’s preview. I don’t want to dwell on the Pacific Northwest theme too long […] More

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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.