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Sky’s the limit for South African Wines
Principals for success, three-point perspective, shifting focus, forgotten lands and limited time offers By Michael Godel This feature was commissioned by Wines from South Africa In his opening address at Johannesburg’s Gordon Institute of Business Science in March of 2000, Donald Gordon spoke about principals for success. “Remember that overnight success usually takes about 15 […] More
Buyer’s Guide to Vintages April 27th Release
Bargain French & Curio Finds, Paso Robles, and Ontario’s New Alcohol “Privatization” Model By Sara d’Amato with notes from David Lawrason, Megha Jandhyala and Michael Godel It’s a juicy Vintages release this week with a significant number of spring-ready picks, and a great deal of recommendations from the WineAlign team in varying price points and […] More
by Michael Godel What is Barbaresco? The answer can’t help but be complex, but the best approach is to look back, to recall some of the finest nebbiolo tasted from the denomination’s villages and communes, of Alba, Barbaresco, Neive and Treiso. Memories of unrelenting Barbaresco having acted out with impunity, aromatic exoticism, power, fragrance, precision […] More
National Wine Awards of Canada
Canada's premier wine awards. In 2022, 24 judges tasted over 1,900 wines from 250 wineries across the country to identify Canada's top wines.
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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.
