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Oreno dinner at La Palma – May 28th
Four delicious courses, seven exceptional wines. Join us for a delightful evening at La Palma for the Oreno Dinner. Join winery owner Alberto Moretti and WineAlign’s Michael Godel in a four course tasting menu paired with seven outstanding wines from Tenuta Sette Ponti. Indulge in a culinary experience as you savor exquisite wines paired perfectly with a specially crafted […] More
If I Could Buy Only One – May 10th Vintages Release
We asked our writers, “If you could buy only one wine from the May 10th release, which one would it be and why?” Stratus Cabernet Franc 2021, Ontario, Canada$45.20, Stratus VineyardsSara d’Amato – Forget tariffs and patriotic duty – this Canadian gem stands tall on its own merits. Among this week’s international Vintages release, it […] More
Buyer’s Guide to Vintages May 10th Release
Shadowing Vintages Features and Plucking the Best Valuesby David Lawrason with notes from Megha Jandhyala, Sara d’Amato and John Szabo We begin with an apology for the 48-hour delay of this report due to travels of three of our WineAlign Crü, which pushed our tasting until May 12. John and Michael were in Sicily, and […] 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.
