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Canadian Wine Insider – November 2025
Quebec Wine: Canada’s Coolest Wine Region Comes of Age By Janet Dorozynski, DipWSET Once dismissed as a curiosity in the Canadian wine landscape, Quebec wine has quietly undergone a profound transformation over the past decade or two. Wines that were once viewed as rustic and rooted in perseverance, have transformed and now reflect a confidence, […] More
If I Could Buy Only One – October 25th Vintages Release
We asked our writers, “If you could buy only one wine from the October 25th release, which one would it be and why?” Hidden Bench Estate Riesling 2021, VQA Beamsville Bench, Niagara Escarpment, OntarioJohn Szabo – In keeping with David’s newsletter theme this week of Canadians stepping up to the plate, my only one this […] More
Buyer’s Guide to Vintages October 25th Release
Our Picks from the On-Going World Series of Wine By David Lawrason with notes from Sara d’Amato, Megha Jandhyala, John Szabo and Michael Godel If this Vintages release was a World Series game, Canadian fans would take comfort that the home team is springing up to the plate, with seven wines on the scorecard among […] 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.
