Let the WineAlign Critics help you find the Right Wine
for the Right Price, Right Now!
Buyer’s Guide to Vintages June 7th Release
The Rosé Roundup, Thomas Bachelder’s Centerfold, and International Values: A Buyers Guide to the June 7 Vintages releaseBy Sara d’Amato with notes from David Lawrason, Megha Jandhyala and John Szabo Rosé season has officially begun, ushered in by warm, balmy days and the first wave of pink-hued bottles. In the wine world, however, rosé doesn’t […] More
If I Could Buy Only One – May 24th Vintages Release
We asked our writers, “If you could buy only one wine from the May 24th release, which one would it be and why?” Torre Mora Scalunera Etna Bianco 2023, Sicily, Italy$32.95, Medovino ImportsSara d’Amato – This week I find myself captivated by a volcanic jewel from the lofty slopes of Mount Etna–a high elevation-born carricante […] More
Buyer’s Guide to Vintages May 24th Release
Ontario Wine is Busting Out All Over, Trends from Cuvee 2025By David Lawrason with notes from Michael Godel, Sara d’Amato and Megha Jandhyala Our cool spring may have delayed the flowering and fruit set in Ontario’s vineyards longer than wished, but Ontario wine is in full bloom here in late May in terms of events […] 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.
National Wine Awards of CanadaExchange Wine Club Subscription
The Exchange delivers an exclusive curated, mixed case of top quality wines directly to your door once a quarter. Mixed, All Red and All White options.
Exchange Wine Club Subscription
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.
