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If I Could Buy Only One – Jan 19th, 2019 VINTAGES Release
For the Jan 19th VINTAGES release, we asked: “If you could buy only one wine from this release – which one would it be and why?” David Lawrason: There are some regions I would never want to be without in my personal stash for anytime drinking – as long the examples are classic and delicious. One of […] More
Heritage and diversity in South Africa
Takeaways from Cape Wine 2018: Bot Rivier, new generation pinotage, regional spotlight on Robertson, Méthode Cap Classique, heritage vines, post revolution Swartland, wot varietal? and kuier by Michael Godel The last time I travelled across the Atlantic and down to the southern tip of Africa was in the warm days of September when I took […] More
Buyers’ Guide to VINTAGES January 19th Part Two
Focus on South Africa: Best Values In The World by Michael Godel with notes from David Lawrason and John Szabo M.S. Last week in Part One John Szabo M.S. and the WineAlign team covered the smart buys of the VINTAGES January 19th release but saved this special edition of Part Two for an exclusive look at […] 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.
