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Szabo’s VINTAGES Preview – Aug 5th
Terraced Vineyards of the Wachau, Austria, and Wachau Buyer’s Guide, Plus Smart Buys at VINTAGES By John Szabo, MS Austria’s Wachau region offers some of Europe’s most spectacular, UNESCO-protected vineyard scenery, not to mention some of the greatest riesling and grüner veltliner on earth. Here, grapevines cling to narrow terraces above the Danube, carved from […]
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The Wachau: Preserving Centuries-Old Terraces and Their Brilliant Wines
Photos and text by John Szabo, MS “It hasn’t always been this way.” And it may not stay this way, either”, Emmerich Knoll answers gravely, with an emphatic pause between sentences. We’re driving along the north bank of the Danube River a couple of hours west of Vienna. Above us, vines cling to breathtakingly steep […]
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The Winery of the Year – 2017 Nationals
Winery of the Year – Redstone Winery By David Lawrason It will no doubt come as a surprise to many across the country that a relatively new Ontario winery making only 15,000 cases is Canada’s Winery of the Year in 2017. It is not a surprise to winemaker Rene Van Ede, nor to anyone who […]
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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 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.
