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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.
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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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Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian DOC wine production. The wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. Most Valpolicellas are quite light and fragrant table wines, but some also use the appassimento method (which consists in partially drying the grapes, as is done for amarone) to give them more depth and intensity.
