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Buyer’s Guide to VINTAGES January 21 Release
John Szabo’s VINTAGES Preview January 21: Top California, As Voted by You; Icewine at the Table, Best 2018 Brunellos, Refreshing Aussie Reds and How to Prune a Grapevine By John Szabo, MS, with notes from David Lawrason, Michael Godel, Sara d’Amato and Megha Jandhyala We’ve got plenty of coverage for you in this report, featuring […] More
The Art of Vine Pruning: Getting Schooled in Lake County, California
By John Szabo, MS The most critical vineyard action takes place in the dormant season: pruning. Get it wrong, and your production drops at best. At worst, you shorten the life of a vine and compromise wine quality, while also causing yourself more work in the summer. This past December I took a trip down […] More
Text and Photos By John Szabo MS After tasting close to 150 Brunellos from the 2018 vintage last November in Montalcino, arriving in markets now, the overarching conclusions are that the vintage will provide plenty of drinking pleasure over the near and mid-term. It’s not generally a year that needs decades in the cellar. On […] More
National Wine Awards of Canada
Discover Canada's best wines! In 2021, 24 judges tasted over 2,200 wines from 260 wineries across the country to identify Canada's top wines.
View Award-Winning WinesThe Exchange
The Exchange is a club that taps into the world of wines beyond retail stores and delivers a curated, mixed case of top quality wines directly to your door. All the wines are 90pts+ and have been carefully chosen by our panel of critics for their quality and value.
View The Exchange
Prosecco is a sparkling wine made in Veneto, one of Italy's main producing regions, in the Northeastern part of the country, more specifically in the Valdobbiadene and Conegliano areas, which are named in the DOC appellations. The name is also often used for the grape used to make the wine, although the variety was officially renamed glera in 2009. Unlike champagne, Prosecco is almost always produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce. This inexpensive character has been a key factor in Prosecco's fast-growing popularity in the last two decades. A few producers do make traditional method cuvées, using a second fermentation in bottle, or an even more traditional style called Col Fondo (with the bottom, litterally, or with the lees, more precisely), with some lees remaining at the bottom and making the wine slightly cloudy with a different flavor profile.
