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The Great Canadian Oyster and Ontario VQA Wine Experience at TERRONI – Nov 20th
John Szabo, MS, in partnership with the VQA Wines of Ontario, is proud to present the second annual Great Canadian Oyster and Wine Experience. Come and enjoy the finest oysters Canadian waters have to offer, at the peak of the season, matched with Ontario’s incredible homegrown wines. A pre-dinner tasting featuring a dozen top Ontario […]
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Szabo’s VINTAGES Preview – October 28th, 2017
An Assortment of Top Smart Buys By John Szabo, MS with notes from Michael Godel This report comes from the field in Bardolino, Italy, on the shores of Lake Garda in the Veneto region near the charming city of Verona. While the feature of the October 28th release is premium Italy, the wines from the […]
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If I Could Buy Only One – Oct 14th, 2017 VINTAGES Release
As part of our VINTAGES recap, we asked our critics: “If you could buy only one wine from this release – which one would it be and why?” I suspect many WineAlign readers will be opening a bottle of Sonoma and Napa wine this weekend. It just seems impossible that a place so beautiful, and seemingly […]
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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.
