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John Szabo’s Vintage’s Preview April 27th: Best of Vintages, Oregon and Spain
By John Szabo MS, with notes from David Lawrason, Sara d’Amato and Michael Godel This week we bring you an assortment of smart buys from the Vintages April 27th release (with much alignment), including the crü’s top picks from the Pacific Northwest, which is in the spotlight this week. In a separate, special report, Michael […] More
Special Report: Emerging Oregon
Getting deeper into Oregon, thanks to a recent masterclass and trade tasting, as well as a private sit-down interview with the thoughtful David Adelsheim of Adelsheim Vineyard by Michael Godel When I think of Oregon, it delivers me to a place where you saddle up to a pioneer town bar and lie beneath a blanket […] More
A John Szabo Feature: New Spain
by John Szabo MS Awareness and popularity of Spanish wines in Canada lags desperately behind the US market (and many others), so it was a real pleasure to see the country in the spotlight here in April with two significant tastings, both for the first time in Toronto. The inaugural visit of winery association Grandes […] 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.
