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Buyer’s Guide to Vintages January 24th Release
John Szabo’s Review January 24, 2026: Can You Taste Climate Change? Chile in the spotlight By John Szabo MS, with notes from David Lawrason, Michael Godel, Sara d’Amato and Megha Jandhyala Image: Frogpond Winery, Napa Valley Can you taste climate change? The answer is unequivocably yes. In the wine world, it means riper fruit flavours, […] More
If I Could Buy Only One – January 10th Vintages Release
We asked our writers,“If you could buy only one wine from the January 10th release, which one would it be and why?” Lavau Côtes Du Rhône 2024, Rhône, France$14.95, Connexion OenophiliaJohn Szabo – My only one comes from a region long regarded as a source of excellent value wines, the kind you’ll always find on […] More
Buyer’s Guide to Vintages January 10th Release
Annual Smart Buys; The Recipe for Value, and Crozes Hermitage in the Spotlight By John Szabo MS, with notes from David Lawrason, Michael Godel, Sara d’Amato and Megha Jandhyala “Smart Buys” is the Vintages January 10 release theme, the focus of the first release of the year for as long as I can remember. There […] 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.
