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Buyers Guide to VINTAGES – Aug 18th, 2018
Noble Grapes versus Native Grapes By David Lawrason with notes from John Szabo and Michael Godel Last week John shone a light on the new wave of grape varieties re-making Australian wine in VINTAGES August 18 release – thanks to an uncharacteristically daring collection assembled by VINTAGES buyer Greg MacDonald. Langhorne Creek Montepulciano eh? This week […] More
David Lawrason: A Canadian Wine Industry Champion
WineAlign’s David Lawrason: A Canadian Wine Industry Champion By John Szabo Industry insiders know it’s no surprise that David Lawrason was named Wine Industry Champion during the 2018 Canadian Wine Industry Awards ceremony held a couple of weeks ago in Kelowna, BC. Few have worked as tirelessly as Lawrason to shine the spotlight, and educate both […] More
John Szabo’s VINTAGES Preview – Aug 18th, 2018
The New Australia By John Szabo, MS, with notes by David Lawrason and Michael Godel Australia has worked hard over the last decade to re-shape its image from purveyor of inexpensive, fruity “sunshine in a bottle” to serious, regionally-focused fine wine producer and innovator. If you’re still stuck in the old paradigm, then the VINTAGES […] 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.
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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.
