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Top Values at the LCBO (February 2020)
Wines Join the Top 50 List Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO by Steve Thurlow You can save big time again this month and so continue an “economical” 2020. I have some great buys to tell you about with many wines discounted at the LCBO. […] More
Buyers’ Guide to VINTAGES February 8th, 2020
New Value Ratings Elevate South America By David Lawrason with reviews by John Szabo and Michael Godel In our last newsletter Sara d’Amato announced that WineAlign reviews will now include a value rating from 1 to 5. It sounds as though the rating should be based on a pure mathematical formula comparing price to score. […] More
Red Rooster – A Winery Profile
Perched On the Heights of The Naramata Bench By John Szabo MS This feature was commissioned by Red Rooster Winery. The view across Lake Okanagan from highway 97 to the bright, sand-coloured bluffs on the eastern shores is one of the most striking in all of Canadian wine country. Once the shoreline of prehistoric Lake […] 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.
