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VINTAGES Buyers’ Guide – June 8th, 2019
Rewarding Excellence & Global Best Buys By Sara d’Amato with notes from Michael Godel As you read this report, critics from across the country (as well as our international judge, Dr. Jamie Goode) are en route to Prince Edward County for the National Wine Awards of Canada where over 1,800 Canadian wines have been entered […] More
A Healthy Three-Tier System: Chilean Wines For All
By John Szabo MS A healthy wine industry is a diverse industry. Focusing all effort in a single segment puts the industry at risk. Wine, like all non-essential products, is economy-dependent; I doubt you’ve stopped filling up your car since the carbon tax was imposed, but a dip in your personal income, or a government […] More
Top Values at the LCBO (June 2019)
June 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 am just back from a week in Austria where I was doing research for a future wine tour and discovering new wines from the border regions with Slovenia […] 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.
View Award-Winning Wines
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.
