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Buyers’ Guide to VINTAGES September 19th, 2020
John Szabo’s Vintages Preview for September 19th: Sustainability in Ontario and More Great Picks By John Szabo MS, with picks from Sara, David, and Michael Sustainability is one of the biggest discussion topics in the 21st century wine world. And it’s gaining momentum. Every zoom interview and correspondence with winemakers I’ve had in the last […] More
Alsace: Deliciously Simple, Intriguingly Complex By David Lawrason The WineAlign Exchange has teamed up with Alsace Wines Committee to present a Passport to Alsace mixed case of wines available in Ontario, most not seen before at the LCBO. The WineAlign team sat down with the wines in early September, selected the six from different producers […] More
Alsace: Deliciously Simple, Intriguingly Complex By David Lawrason The WineAlign Exchange has teamed up with Alsace Wines Committee to present a Passport to Alsace mixed case of wines available in Ontario, most not seen before at the LCBO. The WineAlign team sat down with the wines in early September, selected the six from different producers […] 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.
