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Top 5 Gamay at the LCBO
Bachelder Les Villages Niagara Gamay Noir 2018, VQA Twenty Mile Bench, Niagara Escarpment, Ontario
Ontario, Canada
17239
D’Amato & Szabo: Wine Thieves – Episode 23
Sangiovese: A Reflection of Terroir in Vino Nobile di Montepulciano The Wine Thieves get their hands dirty with a star quartet of Vino Nobile di Montepulciano producers to learn why and how soil matters most to sangiovese, more than any other production parameter. Weighing in from their estates in Montepulciano are: Andrea Lonardi of Tenuta […] More
*NEW SERVICE* Great wines to buy by the case We’re delighted to introduce a new service designed to help you drink better wine. Our goal is to help remove the risk of purchasing a full case of wine that you have never tried before. Hundreds of great wines are imported by local wine agents every […] More
Top Values at the LCBO (March 2021)
Values for our last month at home (maybe?) by Steve Thurlow March will see most us in Ontario still spending lots of time at home due to the continuing pandemic restrictions, so economy will still be called for this month. I have found seven lovely wines, all less than $14, to help you save. I […] 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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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.
