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If I Could Buy Only One – April 12th Vintages Release
We asked our writers, “If you could buy only one wine from the April 12th release, which one would it be and why?” Viña Leyda Garuma Single Vineyard Sauvignon Blanc 2023, Leyda Valley, Chile$18.95, Philippe Dandurand Wines LtdJohn Szabo -In the spirit of a (rather cool) spring, my only one this week is Viña Leyda’s […] More
Cuvée From The Heart Recommendations
by David Lawrason Twenty-nine Ontario winemakers come together to create 12 unique wines for the Grapes for Humanity Fine Wine Auction underway online via Waddington’s auction house. It runs until April 22. There are so many worthy layers to this annual undertaking. I am most interested in the wines themselves and how they express Ontario’s […] More
Buyer’s Guide to Vintages April 12th Release
John Szabo’s Vintages Review April 12th: From the HeartBy John Szabo MS and David Lawrason, with notes from Sara d’Amato, Megha Jandhyala, and Michael Godel. We’d like to draw your attention to an online charity auction that runs until April 22, called Grapes for Humanity, founded by philanthropist Arlene Willis and by prolific Canadian wine […] 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.
