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The conventional wisdom is that once vines pass a certain age—say, 20–30 years—they are better balanced with their environment and tend to produce fewer grapes but that these grapes make wines with distinctive flavour intensity and textural complexity.
So as you prepare a meal from this year’s harvest – whether of meat, fish, vegetables, grains, or fruit – complement it with an earlier year’s grape harvests.
The debate about which grapes should be Ontario’s signature varieties has been going on for years.
Lambrusco, the sparkling wine from northeastern Italy, is in the midst of a major makeover, and it’s high time to taste it again.
French wines are now judged in the context of the scores of fine wines from around the world, but there is a residual belief that French wines are the benchmark against which wines should be judged.
While many wineries tout themselves as such, true destination wineries are those that wine tourists, and sometimes wine nerds, put at the top of their must-visit lists.
There are plenty of underappreciated grape varieties among the hundreds used for making the bulk of the world’s wine. One is chenin blanc, and, like many grapes, it often goes unrecognized because the wines are better known by their region of provenance than for the grape variety itself.
The current international market for sparkling wines is dominated by two styles: champagne and prosecco. But there’s one variety that deserves a lot more attention.
At Ca’ del Bosco, owner Maurizio Zanella has given “clean wine” a new meaning: workers at the winery actually wash the grapes before pressing them.
