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If I Could Buy Only One – September 26th Vintages Release
We asked our writers,“If you could buy only one wine from the September 26th, which one would it be and why?” Trinity Hill Syrah 2022, Hawke’s Bay, New Zealand$21.95, Connexion OenophiliaJohn Szabo – In the spirit of ‘Beyond Cabernet’, my only one this week is made from a grape that sommeliers love to love (no, […] More
Chianti Classico dinner and book launch at Barque Smokehouse
With WineAlign Critic and Author Michael Godel Please join us in Toronto at Barque Smokehouse on Thursday, October 22nd for a Smokin’ Sangiovese dinner with author Michael Godel to celebrate the release of his recently published book “The Next Rooster.“ Date: Thursday, October 22nd Time: 6:00 pm to 9:00 pm Place: Barque Smokehouse, 299 Roncesvalles […] More
Buyers Guide to Vintages September 26th Release
John Szabo’s Vintages Guide September 26: A Short History of Grape Fatigue, potential next victims and the Best of Beyond Cabernet By John Szabo MS, with notes from David Lawrason, Sara d’Amato, Michael Godel, and Megha Jandhyala Fashion in wine works like a pendulum, and it swings hardest at the grapes that sell best. This […] More
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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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Prosecco is a sparkling wine made in Veneto, one of Italy's main producing regions, in the Northeastern part of the country, more specifically in the Valdobbiadene and Conegliano areas, which are named in the DOC appellations. The name is also often used for the grape used to make the wine, although the variety was officially renamed glera in 2009. Unlike champagne, Prosecco is almost always produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce. This inexpensive character has been a key factor in Prosecco's fast-growing popularity in the last two decades. A few producers do make traditional method cuvées, using a second fermentation in bottle, or an even more traditional style called Col Fondo (with the bottom, litterally, or with the lees, more precisely), with some lees remaining at the bottom and making the wine slightly cloudy with a different flavor profile.
