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Buyer’s Guide to Vintages October 5th Release
The Wine Industry is Just Fine, Thank You, and Fall-Friendly FlavoursBy John Szabo MS, with notes from Megha Jandhyala, David Lawrason and Michael Godel In Bumpy Waters but Not Going Down Fall is upon us, and Thanksgiving is around the corner. For this week’s report we bring you a range of fall-friendly favourites from the … … Continue reading More
Special Report: Hungary Land of Plenty
An Update on Hungarian Wines & Buyer’s Guide to Top Releases By John Szabo MS When the acacia trees bloom in spring, the countryside fills with their intoxicating perfume, ceding aromatic space eventually to linden blossoms, and then sweet summer flowers and golden fields of wheat, radiant cornfields and dazzling sunflowers. Hungary remains a remarkably … … Continue reading More
LaStella’s Tuscan Tweak in the South Okanagan
By David Lawrason This feature was commissioned by LaStella Winery. In the past two decades the proliferation of wineries in B.C.’s Okanagan Valley has been nothing short of shocking. The number of wineries has tripled to 335 since 2004 (according to 2022 statistics). Most have sought distinction through branding and marketing. After all, how different … … Continue reading More
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Grenache (pronounced GREN-ASH aka Garnacha) ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France. It is generally spicy, berry-flavoured and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and colour, and is usually blended with other varieties such as Syrah, Carignan and Cinsaut. Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia (as is often the case in France as well) it is typically blended in "GSM" blends with Syrah and Mourvèdre. Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian 'port'. In Sardinia, the grape is also present, but identified under the name Cannonau.
