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David’s VINTAGES Preview – Mar 2nd, 2019
Noble Napa and New World Selections By David Lawrason, with notes from Sara d’Amato Is Napa Noble? The cover of VINTAGES magazine for the March 2 release makes this proclamation. Wine nobility is a very fuzzy concept in the first place, but it has historically been reserved for certain European wines – French wines made […] More
If I Could Buy Only One – Feb 16, 2019 VINTAGES Release
For the Feb 16th VINTAGES release, we asked: “If you could buy only one wine from this release – which one would it be and why?” John Szabo: A recent visit to Chile brought to full light the exciting changes happening in this important wine producing nation, and travelling from Maipo near the Andes to the coastal Leyda […] More
Buyers’ Guide to VINTAGES February 16th – Part Two
Critics on the road again, all you can taste and more smart buys by Michael Godel As you are reading this John and I have just wrapped up our first Anteprime di Toscane week together in Tuscany, having spent three days visiting estates in Chianti Classico and tasting through hundreds of wines based on the […] 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.
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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.
