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Buyer’s Guide to VINTAGES May 27 Release
Sunshine Wines: Rosés, Whites and a Venetian Take on Summer Red By David Lawrason with notes from Michael Godel, Sara d’Amato and Megha Jandhyala With summer temperatures now finally entrenched in Ontario, at least for the next few days, Vintages’ rosé themed release for May 27 hits at a perfect time. Rosé is a terrific, […] More
If I Could Buy Only One – April 29 VINTAGES Release
We asked our writers, “If you could buy only one wine from this release, which one would it be and why?” ($19.95, The Living Vine)John Szabo – Looking for a perfect, versatile red to carry you through the spring-summer-early fall? My only one this week is such a wine, regional great Jean-Paul Brun’s Domaine Des […] More
Canadian Wine Insider – May 2023
New and Nearly New Wineries in OntarioA Post-Pandemic Roundup By David Lawrason The past three years of isolation blurred my focus on the opening of new wineries in Ontario. But, in April, I was able to taste bottles from 62 wineries at the Taste Ontario event at the Park Hyatt Toronto — this was a […] 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.
