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If I Could Buy Only One – February 15th Vintages Release
We asked our writers, “If you could buy only one wine from the February 15th release, which one would it be and why?” Tierra Sagrada Vigno Carignan 2020, Maule Valley, Chile$21.95, Charton HobbsSara d’Amato – This week, I’m sold on a sleek and sophisticated gem from a standout collab aimed at championing old vine Carignan […] More
Buyer’s Guide to Vintages February 15th Release
Trump Drives a Wedge into the Canada-U.S. Wine FriendshipBy David Lawrason, with notes John Szabo and Sara d’Amato WineAlign will continue to review American wines while they are sold through the LCBO. We are unanimous on this. Our job is to review available wines no matter where they come from. It is then up to […] More
If I Could Buy Only One – February 1st Vintages Release
We asked our writers, “If you could buy only one wine from the February 1st release, which one would it be and why?” Jean Max Roger Cuvée Genèse Sancerre 2022, Loire, France $34.25, Connexion OenophiliaSara d’Amato – If the chill of winter has you feeling down, this bright, zesty white is sure to shake away […] 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.
