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France, Relaxed – A Special Feature
Encapsulating French Wine Identity in the “Vin De France” Designation By Sara d’Amato with notes from David Lawrason This feature was commissioned by Anivin de France Can France’s global terroir be encapsulated and distilled in one overarching appellation? An ambitious prospect to be sure but it is the aim of the Vin De France designation […] More
Rediscovering Médoc – A Special Feature
By Sara d’Amato With notes from Michael Godel and David Lawrason This feature was commissioned by Les Vins du Médoc. What first comes to mind for many at the mention of the well-known Bordelaise region of Médoc is likely that of prestige, Classified Growths, manicured Châteaux, unattainable prices or large wine companies. Yet this is […] More
D’Amato & Szabo: Wine Thieves – Episode 8
Côtes de Provence Part 3: Coteaux d’Aix-en-Provence The Wine Thieves make their way to the Coteaux d’Aix-en-Provence appellation and chat with winemaker Philippe Bru of Château about ageworthy rosé, the importance of altitude and evidence of 2,600 years of wine history in Provence. Take a virtual stroll through quintessential Provencal town of Aix-en-Provence while picturing […] 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.
