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Buyer’s Guide to VINTAGES September 23 Release
The Seduction and Sedition of High Scores at the LCBO By David Lawrason with notes from John Szabo, MS, Michael Godel, Sara d’Amato, and Megha Jandhyala The VINTAGES September 23 release is titled “High Scoring Wines.” High scores have become core to the LCBOs marketing modus operandi, but its reliance on them is, in my […] More
Buyer’s Guide to VINTAGES September 9 Release
Vintage Matters By John Szabo, MS with notes from David Lawrason, Michael Godel, Sara d’Amato, and Megha Jandhyala September is upon us and the local harvest is around the corner. Some have already started. Spare a thought for Ontario vignerons—Ontario is the feature region in the Vintages Sept. 9 release—as they’ve been through a lot […] More
Nebbiolo Previews: Barbaresco DOCG 2020 and Barbaresco Riserva DOCG 2018
By Michael Godel What’s in a vintage? If we are talking about 2020 Barbaresco there is so much to say because these are a group of nebbiolo that meet at the crossroads of variability, complexity, multiplicity and whimsy. At their finest the ’20s are a textural bunch, suave and sensorial because of high levels of […] 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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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.
