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If I Could Buy Only One – November 16th Vintages Release
We asked our writers, “If you could buy only one wine from the November 16th release, which one would it be and why?” Le Ragose Riserva Amarone Della Valpolicella Classico 2012, Veneto, Italy$92.95, Carpe Vinum InternationalDavid Lawrason – I am rarely excited by Amarones, largely because I find them overblown. But when one comes along […] More
Buyer’s Guide to Vintages November 16th Release
Privatization’s Next Milestone – Price Competition By David Lawrason, with notes from Sara d’Amato, Megha Jandhyala and Elsa Macdonald MW “Did you know that Costco is now selling wine [in Ontario]?” The question came from an LCBO cashier I have come to know as I shop every two weeks for samples of the Vintages releases […] More
If I Could Buy Only One – November 2nd Vintages Release
We asked our writers, “If you could buy only one wine from the November 2nd release, which one would it be and why?” Morandé Vitis Única Carmenère 2021, Maipo Valley, Chile$18.95, Majestic Wine Cellars Sara d’Amato – If, like me, you favour reds with a more ethereal character, this impeccably balanced and distinctive carmenère provides exceptional […] 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.
