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If I Could Buy Only One – May 11th Vintages Release
We asked our writers, “If you could buy only one wine from the May 11th release, which one would it be and why?” Graham Beck Méthode Cap Classique Brut Pinot Noir/Chardonnay Rosé Sparkling, Western Cape, South Africa, $22.95, VinexxSara d’Amato – Any takers on a top-quality, traditional method, rosé fizz for under $25? This Cap […] More
Buyer’s Guide to Vintages May 11th Release
A Toast to Mothers, Rosé Misconceptions, and Best May Values By Sara d’Amato with notes from John Szabo A toast to all the mothers and grandmothers who were deservedly celebrated in style this past weekend. As a mother of three incredible boys, I’m glad that they have the luxury of taking for granted all the […] More
Rioja Wines Experience Toronto – June 4th
Rioja Wines Experience Toronto – Tuesday, June 4th at Bossanova. Taste the wines of Rioja paired to a world of flavours with Barque Smokehouse appetizers along with other eclectic tapas, hors d’oeuvres, pintxos and mezze. The Consejo Regulador Rioja DOCa is presenting a late afternoon and evening tasting led by WineAlign Partner Michael Godel at Bossanova, […] 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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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.
