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Top 5 Gamay at the LCBO
Bachelder Les Villages Niagara Gamay Noir 2018, VQA Twenty Mile Bench, Niagara Escarpment, Ontario
Ontario, Canada
17239
Join Us Live on Saturday, March 6th at 5pm for the “Critics’ Coup” This time on “Think You Know Wine?”, the critics are taking over! David Lawrason, John Szabo MS, Michael Godel, and Sara d’Amato, have each chosen one wine for their colleagues to identify. What have they chosen and why? Find out on Saturday […] More
If I Could Buy Only One – February 20th VINTAGES Release
We asked our writers, “If you could buy only one wine from this release, which one would it be and why?” John Szabo – Fans of pinot noir in the more fruity, supple new world style will want to have a look at the Thelema Mountain Vineyards 2018 Sutherland Pinot Noir. From the Southern Ocean-cooled […] More
Buyers’ Guide to VINTAGES February 20th, 2021
A New World Pinot Noir Primer by David Lawrason, with notes from John Szabo, Michael Godel and Sara d’Amato Long time readers will know I am irresistibly drawn to pinot noir, like a moth to a porch light. Not because it is always divine but because it is always real and intriguing. Its spirit is […] 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.
