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Top Values at the LCBO (August 2019)
August Deals and Discounts at the LCBO Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO by Steve Thurlow I hope you have been enjoying summer. Since I travel so much throughout the year, I try to stay at home in July and August. This gives me a […] More
Buyers’ Guide to VINTAGES August 17th: Getting Beyond Beef in Argentina
Getting Beyond Beef in Argentina By David Lawrason with notes from Michael Godel In the August 17 Argentina feature VINTAGES buyers got it right with an intriguing, diverse and quality group of wines. I have scored most 90 points or better. The selection, although always maddeningly skimpy, is a well focused snapshot of what’s new […] More
Femmes du Vin: Canada’s First Events to Empower and Inspire Women in Wine
By Janet Dorozynski, DipWSET, PhD When I first became seriously interested in wine in the mid-90s there were few women at tastings and wine shows, very few female sommeliers and only a smattering of women wine makers, writers or in positions of power in the wine business. Sure there were powerhouse women like Jancis Robinson, […] 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.
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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.
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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.
