Let the WineAlign Critics help you find the Right Wine
for the Right Price, Right Now!
Coming Home With Brunello di Montalcino
The Annata 2013 are perhaps the most diverse sangiovese the region has produced in a very long time by Michael Godel Benvenuto Brunello is the highlight of many people’s calendar, for good reason, because there are few wines that can match its depth, class, character and structure. No one of sound mind passes up the […] More
If I Could Buy Only One – April 14th 2018 VINTAGES Release
As part of our VINTAGES recap, 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 14th VINTAGES release: Michael Godel: Reserve is a funny term for wines like this because it speaks to the idea that it should be […] More
John Szabo’s VINTAGES Preview – April 14th, 2018
Best of the Rest of the Release, and special Peter Jakob Kühn Report By John Szabo, MS, with notes by David Lawrason, Sara d’Amato, and Michael Godel This week’s report features the best of the rest from the April 14th VINTAGES release. David and crew nicely captured the main theme last week – light reds […] 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.
View Award-Winning Wines
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.
