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If I Could Buy Only One – Dec 8th, 2018 VINTAGES Release
For the Dec 8th VINTAGES release, we asked: “If you could buy only one wine from this release – which one would it be and why?” Michael Godel: Talk about benchmark, here is your guide to Ontario’s most prominent, knowable and classically styled sparkling wine. The Henry Of Pelham 2013 Cuvée Catharine Carte Blanche Estate Blanc […] More
John Szabo’s VINTAGES Preview – Dec 8, 2018
John Szabo’s Vintage’s Preview December 8th: Best of the Old World By John Szabo, MS, with notes from David Lawrason and Sara d’Amato The last Vintages release of the year offers some superb opportunities for collectors, including arguably the best Solaia yet made by Antinori, a terrific Amarone blended from Guerrieri Rizzardi’s top three crus, […] More
Give the Gift of Winter Wine Fun – Niagara Icewine Festival 2019
Ice is Nice January 11th to 27th For three weekends in January the Niagara region is transformed into a wintry wonderland, in celebration of one of Canada’s most cherished products, Ontario Icewine. The 2019 Niagara Icewine Festival offers plenty for every taste – glamour and indulgence at the Niagara Icewine Gala, unique wine and food […] 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.
