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Top 5 Gamay at the LCBO
Château Des Charmes St. David's Bench Vineyard Gamay Noir Droit 2014, VQA St. David's Bench, Niagara On The Lake
Ontario, Canada
346742
Château Des Charmes St. David's Bench Vineyard Gamay Noir Droit 2015, VQA St. David's Bench
Ontario, Canada
346742
The rise of varietal Vinho Verde By Michael Godel Vinho Verde does not mean “green wine.” That idea just needs to cease making the rounds, both in essayed circulation and in conversation. Sharing the idea of O Verde e Leve on the other hand is to be endorsed. “Green And Light.” To “green-light” is to […] More
Inniskillin – A Winery Profile
The Ontario pioneer led by the winemaking and viticultural team of Bruce Nicholson and Gerald Klose continues to lead the way By Michael Godel This feature was commissioned by Arterra Wines Canada Never forget where you’ve come from and who helped to get you here. Such are words that connect to the truth, as a […] More
Top Values at the LCBO (January 2020)
Wines Join the Top 50 List Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO by Steve Thurlow It’s a new year and for an “economical” January, I have some great buys to tell you about with many wines discounted at the LCBO. Plus, I have been busy […] 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.
