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Buyer’s Guide to Vintages December 20th Release
Cramming for Christmas By David Lawrason, with notes from John Szabo MS, Michael Godel, Sara d’Amato and Megha Jandhyala We tasted a day early, gathered our picks a day early, and wrote and proofed this newsletter a day early — all so we could publish three days earlier than normal and give you more time […] More
Roero: Sculpted by the Supernatural, with Devilishly Good Wine
By John Szabo, MS This feature was commissioned by the EU funded campaign Sip and Savor: Pairing European Wines and Deli Meat Catch the full Webinar https://youtu.be/84byjISaQak You can reach the small village of Pocapaglia in less than an hour by car from Turin. Most wine-thirsty tourists will stay longer on the highway, heading further […] More
If I Could Buy Only One – December 6th Vintages Release
We asked our writers,“If you could buy only one wine from the December 6th release, which one would it be and why?” Black Hills Brut Sparkling, BC VQA Okanagan Valley$55.00, Andrew Peller LimitedSara d’Amato – If John’s fizz guide didn’t already satisfy your sparkling cravings, here’s one more worth popping. This is Black Hills’ second […] More
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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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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.
