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VINTAGES Preview – May 26th, 2018
Women of Wine By Sara d’Amato with notes from Michael Godel and John Szabo, MS VINTAGES’ May 26th release celebrates women in winemaking across the globe. In the light of so many similar thematics relating to women with respect to tastings, competitions and events, one may begin to tire of this type of recognition, even […] More
Beringer Winemaker’s Dinner with Mark Beringer – June 6
Napa’s Next Chapter: The Must-Have Wines of Napa Valley Meet Mark Beringer, great-great-grandson of Beringer Vineyards’ founding brother Jacob Beringer, and now the chief winemaker leading Beringer Vineyards, one of Napa Valley’s most iconic estates. Join us at REDS Wine Tavern for a three-course dinner showcasing Mark Beringer’s unique winemaking legacy, Beringer’s incredible vineyards, and […] More
Riesling & Co. Germany ‘A Night in Berlin’ – Toronto
The Coolest Wine Event this Summer! Wednesday, June 20, 2018 Experience the diverse styles of Germany’s world class wines, Berlin style! Food, wine and FUN! What better way to spend the last night of spring and START of SUMMER? HERE IS WHAT YOU CAN EXPECT: 100 Wines to try…Zum Wohl! German SEKT Dozens of Rieslings from dry and […] 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.
