Tempranillo grapes are the fourth most planted grape in the world. It is also the most cultivated red grape in Spain, its country of origin, where it is often used as the base for the Rioja blends of wines. Tempranillo is also grown in Portugal, where it’s called Tinta Roriz. There it is used to make Port. Tempranillo is also cultivated in Argentina, Chile, the southern parts of Australia, southern France, the United States and Mexico.
Tempranillo produces medium to full-bodied wines that are ruby in colour, which become more garnet as the wine ages. It contains a medium to high level of tannins and a medium to high level of acidity, along with an alcohol level by volume of 13.5% to 15%. If you are a wine collector or like to cellar wines, it’s worth noting that a well-made Tempranillo can be aged for up to twenty years.
Tempranillo is characterized by notes of strawberry, raspberry, cherry and dried fig. As it ages it will develop hints of leather and tobacco. The finish is generally long and smooth.
Top-level Tempranillo wines are usually aged in French or American oak for a minimum of twelve months. While the body is not as rich as Cabernet Sauvignon, Tempranillo is a very complex wine containing lots of flavours right through to the finish.
Younger varieties will pair well with tomato dishes or baked pasta. Bolder aged varieties with complement steak, gourmet burgers or rack of lamb.
Fifteen or twenty years ago the world was having a love affair with Bordeaux wine. Wine enthusiasts couldn’t seem to get enough. This resulted in prices skyrocketing and even mediocre wines were able to command top dollar.
That has now all changed. Over the past few years, Bordeaux’s wine sales have been, and continue to be in vast decline. This is resulting in Bordeaux undergoing the most extensive structural shift that it has experienced in decades. Overall wine consumption in France is declining. The market for low-priced generic red Bordeaux has weakened resulting in stockpiling of unsold wine. As a result, approximately one in three growers is experiencing significant financial pressure.
As a result, almost 30,000 hectares of vines have been destroyed since 2023. Land prices are declining as the region’s wine crisis grows. Wine sales have fallen below the symbolic threshold of three million hectolitres for the first time in modern history. In the twelve months ending at the end of March this year, sales dropped to 2.98 million hectolitres, down 12% from the previous year.
Some regions have faired better than others, with the more prestigious regions suffering the least. From 2018 to 2025 land prices fell by 23% in in Pauillac, 27% in Margaux and 26% in Saint-Émilion. Elsewhere the effects have been much worse. Land values in Lalande-de-Pomerol have almost halved, falling 46% since 2018, Fronsac declined 50%, Bordeaux Blanc fell 52% and Bordeaux Rouge dropped almost 61%. Some of the abrupt adjustments have come in appellations already under economic pressure. Médoc vineyard land has fallen 82%, and Saint-Émilion Satellites recorded a 74% decline.
In addition to this, Bordeaux producers are contending with a succession of climatic challenges. French vineyards have endured repeated heatwaves, drought, frost and hail in recent years. Temperatures in June this year rose as high as 44°C in parts of the country. Extended heat is lowering yields, affected the grape quality and increased production costs at a time when many growers are already under critical financial pressure.
The worsening crisis has resulted in discontentment among small and mid-sized vintners, which have led to protests and a call for structural changes to the rules for producing both grapes and wine. The Interprofessional Council of Bordeaux Wine (CIVB) believes that a reduction in the size of the grape harvest could lessen the overproduction problem, thus reducing stock and possibly increasing bulk wine prices. While this could possibly provide relief to producers, it does not resolve the larger issues affecting Bordeaux’s smaller producers.
While lower production levels may help stabilize the wine market and improve pricing, external pressures from international trade policies may negatively impact recovery efforts. The coming months will be critical in determining whether the adjustment to reduce Bordeaux’s wine production will strengthen the market or result in still further decline. However, producers feel it is a risk worth taking. Time will tell.
The colour of red wine is affected by several factors. The most obvious one is the grape varietal or percentage of a blend contained within the wine. However, less obvious factors, such as the acidity level, are also important. Red wines with lower pH levels (more acidic) tend to have a robust red colour while those with higher pH levels (less acidic) appear to be more blue or purple.
Amber
Deep – Old Tawny Port
Copper
Pale – Tawny Port, Provence Rosé
Medium – Pinot Noir Rosé
Deep – Tibouren Rosé
Salmon
Pale – Provence Rosé
Medium – Sangiovese Rosé
Deep – Syrah Rosé
Pink
Pale – Mourvèdre Rosé
Medium -Grenache Rosé
Deep – Tavel
Ruby
Pale – Pinot Noir
Medium – Tempranillo, Grenache, Syrah and Mourvèdre (GSM) Blend
I am not much in the way of a cook and am certainly no chef, but when I do prepare a simple meal or more realistically, assist my wife in doing so, I love to add some wine, both as a cooking ingredient and enjoying while preparing the meal and serving alongside the meal.
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When cooking with wine you still need to pair it with your food in the same manner as you would pair wine you serve with your meal. Besides, there is a good chance you will have sufficient wine left over from cooking to enjoy with your dinner. For example, pair a light-coloured wine with lighter meats like fish or chicken, and a robust red with beef or lamb.
Wine can also be a great cooking substitute. For example, a splash of white wine can sometimes substitute for acidic ingredients such as lemon juice or vinegar.
When adding wine as part of the cooking process, be sure to add it early. This will allow the alcohol to cook off and flavours to meld.
Here are some quick and easy ways to include wine:
After browning meat or vegetables in a pan, you can deglaze the pan by adding a splash of wine. Scrape the bottom to lift the flavourful browned bits and then continue with your recipe.
For quick sauces, like pasta sauce, add 1-2 tablespoons of wine per cup of sauce to the pan. Let it simmer for at least 10 minutes before tasting and adding more if desired.
For a final flavour enhancement, add a small amount of wine just before serving, but be aware that the alcohol may not completely cook off.
One ingenious idea I came across is to freeze leftover wine in an ice cube tray. Then you will always have wine available to add as a flavour boost whenever it is required.
One thing that I recommend you always do is cook with the same wine that you would drink. Don’t substitute cheap and cheery wine when cooking. Use the same quality of wine in your pot or pan as you would in your goblet or glass. As the saying goes, “Life is too short to have bad wine.”
When you open a bottle of wine but don’t immediately consume it all, how long will that open bottle of wine keep? The answer is, “it depends”.
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When a bottle of wine is opened, it is fully exposed to a massive amount of oxygen, tremendously speeding up the micro-oxygenation process which will ultimately cause the wine to break down and lose its flavour. Even though wine that is past its prime may taste a little flat or stale, it’s not actually unsafe to consume. If it tastes okay, feel free to drink it. Spoiled wine is essentially vinegar so even though it won’t taste great it won’t hurt you.
To maximize the storage time of an open bottle of wine, make sure the wine is kept as airtight as possible by reinserting the cork or relacing the screw cap immediately following each use. It is also best to store an open bottle of wine upright to minimize the portion of the wine being exposed to the air in the bottle. You can also purchase a vacuum pump and stopper that will remove much of the oxygen from the open bottle. All opened wine, whether white, red or sparkling, should be stored in the refrigerator. Fortified wines can be stored either in the refrigerator or in a cool, dry place.
Sparkling wines like Champagne, Cava and Prosecco have the shortest lifespan after opening. Once opened, the bottle pressure that retains the bubbles dissipates and the wine goes flat. A sparkling wine stopper might help for a day or so, but it is best to drink sparkling wine the day it is opened.
High-acidity white wines, such as Pinot Gris, Riesling, Pinot Grigio or Sauvignon Blanc will last at least five days in the refrigerator after opening. Lower-acid whites, such as Chardonnay, Grenache Blanc, Viognier, Gewürztraminer, Semillon and Muscat can keep three to four days. If you transfer a higher-acid wine to an airtight container such as a Mason jar, before refrigerating it, you can enjoy it for up to a week after it is opened.
High-tannin red wines will keep for up to five days. These wines include Cabernet Sauvignon, Nebbiolo, Syrah/Shiraz and Malbec. Low-tannin reds include Pinot Noir, Baco Noir, Gamay and Sangiovese. They will lose their flavour after two or three days.
The length of time for Rosé to be kept is dependent on the grape varietal that it is made from (all Rosé is made from red grapes), the region the wine comes from and the style in which it is made. On average, Rosé wines will last three to five days after opening when stored in the refrigerator.
Fortified wines have a much higher alcohol content because of the addition of a distilled spirit, such as brandy. Because of the inclusion of the spirit, fortified wines can last up to four weeks after opening if stored in a cool and dry environment. You do not have to refrigerate fortified wines, but it can help preserve them for longer. These wines include Sherry, Vermouth, Port, Madeira and Marsala.
The exception to the rules is bag-in-a-box wines. I won’t comment on the quality of these wines, but they will last for up to a month after they have been opened. Note, though, that boxed wines carry an expiration date on the carton which needs to be followed.
It is claimed that Cabernet Sauvignon is the most popular wine in the world. It is famous for its dry, bold, powerful flavour, medium acidity and rich fruit flavours. Cabernet Sauvignon has high tannins, which combined with thick skins, gives it great ageing potential.
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Cabernet Sauvignon originated in the Bordeaux region of France. There, it is usually blended with other varieties such as Merlot, Cabernet Franc, Petit Verdot and Malbec to create Bordeaux Wine. Today Cabernet Sauvignon is grown in many wine regions around the world, including Australia, South Africa, Chile, Spain, the U.S. and Canada.
The flavours and aromas vary depending on which region the Cabernet Sauvignon comes from. However, there are some characteristics that are consistent across all regions. It will always have intense, dark fruit flavours such as blackcurrant and cherry, as well as notes of baking spices. Some Cabernet Sauvignons are fruity, while others are savory and smoky. It will depend on where the Cabernet Sauvignon is grown and how the wine is made. For example:
Cabernet Sauvignon from Bordeaux, France will contain flavours and notes of blackcurrant, anise, tobacco leaf, plum sauce and pencil lead.
Australian wines will have notes of black plum, white pepper, chocolate and bay leaf.
Chilean Cabernet Sauvignon will have hints of blackberry, black cherry, fig, baking spices and green peppercorn.
With its intense rich flavours, Cabernet Sauvignon will pair well with steaks, burgers, strong cheeses and dark chocolate desserts.
It is up to you to decide which part of the world produces the Cabernet Sauvignon best suited to your taste. Personally, both the traditional Bordeaux wines and Australia’s Cabernet Sauvignons have had the most appeal to me. Unfortunately, even though Cabernet Sauvignon is grown in Canada, the growing season in this northern climate is not long enough to allow the grapes to achieve their full flavour potential.
Recognizing the colour of your wine will help you to recognize the type and its intensity before you taste it. This technique is a critical element if conducting a blind tasting. It helps you to determine a wine’s quality and vintage. The listing below provides a standardized list of colours and shades for various white wines.
When assessing the colour of your wine it is best to examine it in bright, diffused, natural light with a white background. The colour is best viewed at the point where the wine meets the glass.
Chardonnay is one of the most popular white wines in the world. It originated in the Burgundy region of France but is now found on any wine list worldwide. Old World countries such as England, France and Italy, and New World countries such as Argentina, South Africa, Chile, Australia, New Zealand, Canada and the United States all produce popular Chardonnay wines.
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Chardonnay is often aged in oak barrels which creates a bold yellow colour that has a creamy, buttery texture and reduced acidity, particularly in hotter climates. Chardonnay can also be produced without the use of oak, instead being fermented in steel tanks. This unoaked Chardonnay will have higher acidity and a sharper, lighter taste. This is the style that is most popular in France, which is called Chablis.
Chardonnay is a very versatile grape as it is also used in the production of Champagne and icewine.
Chardonnay’s flavour characteristics change depending on the region where the grapes are grown. Cool climate unoaked Chardonnay, such as French Chablis, will exhibit notes of crisp green apple, citrus and pear. These wines will pair well with chicken, halibut, cod, crab or lobster.
On the other hand, a warm climate Chardonnay, such as one from Australia, will contain a richer, creamier feel, a fuller body, and more tropical fruit flavours, such as melon, mango and banana. Oaked versions will have flavours of vanilla and sometimes coconut. These wines will go well with creamy dishes and desserts.
Back in February 2025, I wrote a blog stating that it was time for the provinces to eliminate inter-provincial trade barriers. This was in part the result of tariffs imposed on Canada by the United States. During the July Premiers Meeting in Charlottetown, PEI, nine of the ten premiers agreed to remove the internal trade barriers that have prohibited individuals from purchasing alcohol from producers in other provinces. The agreement will allow wineries, distillers and breweries to sell directly to consumers in other provinces. Although the agreement is effective immediately, it is expected that implementation will take some time.
Quebec and the three territories have not yet joined the other provinces, but Quebec stated that it is working toward joining with the other provinces in the future.
While the agreement establishes an important framework, it does not, by itself, create a truly open inter-provincial market. The provinces must decide how they will each implement the agreement as each one could levy liquor board markups, fees and other charges on direct shipments. However, true free trade requires simple consumer access without new markups, fees or bureaucratic red tape.
Direct-to-consumer sales are especially important for small and medium-sized wineries that have limited access to provincial retail systems. Such sales will enable wineries to maintain relationships with visitors, grow wine club memberships, and connect with consumers in other provinces who want Canadian products.
The provinces are finally moving in the right direction. I only hope that they follow the spirit of free trade and not levies and other bureaucratic annoyances.
There was a new category, Non-Alcoholic Wines, at this year’s National Wine Awards. Non-alcoholic wines must be made either entirely or partially from grapes and can include hybrids such as products made from grapes blended with other fruits. There are no restrictions on how they are made (unfermented versus various methods of removing or lowering alcohol, partial ferments, etc.).
This year’s Platinum and Gold medal wine winners are presented below. The complete list of award winners is available at winealign.com/awards.
Sparkling Wines
Platinum Medal
Fielding N/V Sparkling Rosé, Niagara Peninsula, ON
Malivoire N/V Bisous Rosé, Beamsville Bench, Niagara Peninsula, ON
Gold Medal
50th Parallel 2020 Blanc de Noir, Okanagan Valley, BC
Henry of Pelham 2018 Cuvée Catharine Estate Blanc de Blancs Carte Blanche, ON
Huff Estates 2022 Cuvée Peter, Prince Edward County, ON
La Frenz 2021 Aster Brut, Okanagan Valley, BC
Liquidity NV Reserve Brut, Okanagan Valley, BC
Malivoire 2019 Bisous Blanc de Blanc, Beamsville Bench, Niagara Peninsula, ON
Megalomaniac N/V Bubblehead Rosé, Niagara Peninsula, ON
Queenston Mile 2018 Blanc de Blanc, St. David’s Bench, Niagara Peninsula, ON
Serendipity 2016 Sparkling Truth, Okanagan Valley, BC
Tantalus 2023 Blanc de Blancs, East Kelowna Slopes, Okanagan Valley, BC
Tawse N/V 25th Anniversary Spark, West Niagara, Niagara Peninsula, ON
Tinhorn Creek N/V Blanc de Blanc, Okanagan Valley, BC
Township 7 2023 Seven Stars Rigel Fool’s Gold, Okanagan Valley, BC
Two Sisters Vineyards 2021 Blanc de Franc, Niagara Peninsula, ON
Orange Wine
Platinum Medal
None awarded
Gold Medal
None Awarded
Rosé
Platinum Medal
None Awarded
Gold Medal
Le Vieux Pin 2025 Vaila, Okanagan Valley, BC
Lunessence 2025 ESV Blanc de Noirs, Summerland Bench, BC
Seven Directions 2025 Grenache Rosé Solum Rosa Estate, BC
Pinot Gris/Grigio
Platinum Medal
None Awarded
Gold Medal
Bench 1775 2025 Pinot Gris, Okanagan Valley, BC
Hillside Winery 2025 Unoaked Pinot Gris, Naramata Bench, BC
Solvero 2025 Pinot Gris, Okanagan Valley, BC
Red Blends
Platinum Medal
Hidden Bench 2022 La Brunante, Beamsville Bench, Niagara Peninsula, ON
Laughing Stock 2023 Blind Trust Red, Okanagan Valley, BC
