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D’Amato & Szabo: Wine Thieves – Episode 23
Sangiovese: A Reflection of Terroir in Vino Nobile di Montepulciano The Wine Thieves get their hands dirty with a star quartet of Vino Nobile di Montepulciano producers to learn why and how soil matters most to sangiovese, more than any other production parameter. Weighing in from their estates in Montepulciano are: Andrea Lonardi of Tenuta […] More
*NEW SERVICE* Great wines to buy by the case We’re delighted to introduce a new service designed to help you drink better wine. Our goal is to help remove the risk of purchasing a full case of wine that you have never tried before. Hundreds of great wines are imported by local wine agents every […] More
Top Values at the LCBO (March 2021)
Values for our last month at home (maybe?) by Steve Thurlow March will see most us in Ontario still spending lots of time at home due to the continuing pandemic restrictions, so economy will still be called for this month. I have found seven lovely wines, all less than $14, to help you save. I […] 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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Viognier (vee-ohn-yay) is a white wine grape. Viognier wines are well-known for their floral and tropical aromas. Its popularity has increased greatly, since the 1980s, both in France and elsewhere around the world. While its most renowned incarnation is in the Condrieu appellation, in the Northern Rhône, it is used more and more frequently in white blends from the Languedoc-Roussillon and in other appellations of the Rhône and Southern France. It is also found in significant amounts in California and Australia, as well as in Virginia (where it has become an emblematic grape for the state) and in Canada. Traditionally, small amounts of viognier were added to syrah in the famous Côte-Rôtie appellation, and the tradition has since been picked up by a number of Australian producers.
