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If I Could Buy Only One – Oct 14th, 2017 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?” I suspect many WineAlign readers will be opening a bottle of Sonoma and Napa wine this weekend. It just seems impossible that a place so beautiful, and seemingly […]
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Szabo’s VINTAGES Preview – October 14th, 2017
How to Enjoy Wine More without Spending More, and Top Smart Buys By John Szabo, MS with notes David Lawrason, Sara d’Amato & Michael Godel As we head into the weekend with a VINTAGES release full of Napa treasures, our hearts ache for those affected by the numerous wildfires in the region. There is very […]
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Top Values at the LCBO (October 2017)
Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO Delists and Deep Discounts by Steve Thurlow The LCBO has many deep discounts this month so, along with two delists, eight wines joined my Top50 Best Values List. I have selected twelve wines to highlight for you off the new […]
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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.
