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Top Values at the LCBO (October 2020)
Value batch of $8 and $9 whites & reds. by Steve Thurlow Sixteen wines joined the Top50 this month and among them there are many $8 and $9 whites and reds to tell you about. I have been tasting new vintages of several wines; some of which are better than the last vintage and so […] More
Think You Know Wine? Live on Saturday night.
Grab a glass and join us Saturday at 6pm. After six successful seasons of “So You Think You Know Wine?”, and a three year hiatus, the crack WineAlign team of critics is back with a new, live and interactive blind tasting cocktail hour on Zoom. “Think you know wine? Live!” Will pit our stars David, John, Michael and Sara […] More
The confidence of Romagna Albana and Sangiovese
Observations and views from Anteprime Romagna Sangiovese in Faenza, Emilia-Romagna, February 2020 by Michael Godel Afford me the opportunity to explain something about Romagna albana and sangiovese. The endemic white and more famously Tuscan red are ready to be heard from out of Italy’s Emila-Romagna region, a northerly Italian province extending from the Apennine Mountains […] 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.
View Award-Winning Wines
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.
View Award-Winning Wines
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.
