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Tasting through 175 Chianti Classico DOCG from the last three vintages confirms the territory’s ability to consistently achieve another level of quality Passport to Chianti Classico In February of this year John Szabo M.S. and I made our annual pilgrimage to Tuscany for the Chianti Classico Collection. We tasted through more than 200 examples of […] More
Top Values at the LCBO (June 2020)
Bargains by the Dozen by Steve Thurlow There are many big discounts this month at the LCBO for me to tell you about. Also I have been tasting new vintages of some of my favourites and a few are better then the last vintage and so joined the list. So there are lots of new […] More
Buyers’ Guide to VINTAGES May 16, 2020
USA Spotlight Comes at a Rough Moment By David Lawrason, with notes from Michael Godel and John Szabo There are two features to this Vintages release: Women in Wine and Spotlight USA. Both themes were plotted months ago, pre-Covid. But of course all the best laid plans have fallen apart. We have not been able […] 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.
