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If I Could Buy Only One – April 13th Vintages Release
We asked our writers, “If you could buy only one wine from the April 13th release, which one would it be and why?” Le Serre Nuove Dell’ornellaia 2021, Tuscany, Italy$78.95, Mark Anthony GroupMegha Jandhyala – My “only one” this week is the 2021 Le Serre Nuove dell’Ornellaia. The second wine of acclaimed Tuscan producer, Ornellaia, […] More
Buyer’s Guide to Vintages April 13th Release
Ontario Highlights, The Okanagan Freeze, Oregon Pinot Re-Visited By David Lawrason with notes from Sara d’Amato, Megha Jandhyala and Michael Godel So far, the spring of 2024 has been a weather potpourri, as spring is supposed to be in Ontario. It feels comfortably normal. Vintages April 13 magazine takes on this toothsome topic under the […] More
Nebbiolo Previews 2024: Barolo 2020 DOCG, Barolo Riserva 2018 DOCG and Retrospectives
by Michael Godel In Piemonte the association of location and climate creates an effect on vines to make them Italy’s most indeterminate and so the nebbiolo of Barolo, Barbaresco and Roero are the beneficiaries of these ever oscillating variabilities. Of course there are 12 months, 52 weeks, and 365 days on the annual calendar but […] 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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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.
