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Special Report: The Great Burgundy Breakdown
Part One: Climats vs. Lieux-Dits, Vintage Reports and Value in Burgundy By Sara d’Amato Wine buyers and critics from across the globe convened in Burgundy this past spring to taste through the most recent vintages from north to south. This expansive undertaking included salons from all 5 major viticultural regions that spanned crus, villages, regional […] More
Top Values at the LCBO (October 2018)
Your Guide to Best Values, Limited Time Offers & Bonus Air Miles selections at the LCBO New Listings, new Vintages and Essentials by Steve Thurlow There are so many great values on the Top50 Best Values List that I often have trouble deciding which dozen or so to highlight each month for you. So I […] More
John Szabo’s VINTAGES Preview – Oct 27th, 2018
Premium Parade and Bonus Bull’s Blood By John Szabo, MS, with notes from Michael Godel and Sara d’Amato Italy is the VINTAGES October 27th release theme, and there are a couple of superb red wines from Tuscany and Campania to report. But there is so much more worth recommending. This week I also highlight wines from […] 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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Ripasso is an Italian red wine from Valpolicella made by fermenting young wine with the unpressed but drained skins and lees left over from making Amarone. Today, the ripasso method, originally invented by Masi, is made by a number of producers, often using their own variations of this basic method. Ripasso is a very full, rich red wine though it normally has a lighter taste than Amarone wines which makes it easier to combine with food, and it is typically less expensive than Amarone.
