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.
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.
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.
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
Grenache (also called Garnacha) are rich, flavourful red wines that can also be deep, ruby-coloured rosés. Although originating in Spain, France’s Southern Rhone Valley has become renown for Grenache production. As well, new world regions are now cultivating Grenache vines, with the United States and Australia being the main growers.
Grenache is a dry, medium-full bodied wine with a medium level of tannins and acidity. It is high in alcohol with a level of 15% alcohol by volume. Grenache is recognized for its fruity notes of strawberry, raspberry, plum and cherry, with hints of leather and dried herbs. Flavour can vary depending on the region it comes from, but notes of orange and red grapefruit are sometimes present.
Grenache will pair well with roasted meats, Mexican food, mild curry or vegetables spiced with Asian spices and cumin.
When I come across Malbec wines in my local liquor store, I think of them as full-bodied red wines with lots of tannins and high in alcohol. The level of tannins makes it a good wine for aging. Its dark plump fruit flavours and smoky finish make Malbec a great alternative to higher priced Cabernet Sauvignon and Syrah.
I always think of Malbec as being an Argentinian wine, but it originated on the Right Bank of Bordeaux, France, where it still flourishes today. The uniqueness of each region influences the flavour profile produced. Argentinian Malbec wine has flavours of blackberry, plum and black cherry. There are often hints of milk chocolate, cocoa powder, violet flowers, leather and, depending on the amount of oak aging, a sweet tobacco finish.
Malbec produced in France tends to taste leatherier, with flavours of tart currant and black plum with some bitterness. These wines tend to have higher acidity, and flavours described as black pepper and spice. There is a moderate amount of tannin and acidity with less alcohol than Argentinian Malbecs, which tends to allow French Malbec wines to age longer.
Unlike Cabernet Sauvignon, Malbec doesn’t have a long finish, therefore making it a good pairing with. lean red meat. It also goes well with lamb, pork shoulder and dark meat poultry, such as duck, chicken legs or thighs.
French Malbec, Argentinian Malbec, or both, the choice is yours.
As the population ages and our good health versus sugar becoming a concern, wine lovers are becoming more troubled about whether they can reduce their sugar intake and still enjoy wine. As I have stated before, there continue to be many health benefits from wine and many are naturally low in sugar.
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Wine contains natural sugar that comes from the grapes. The varietal and climate that it is grown in determine the amount of sugar in the wine. Grapes produced in warm climates tend to generate more sugar, which in turn leads to wines with a higher alcohol content. In comparison, grapes from cooler climates do not ripen as quickly or as much and therefore generate less sugar and lower levels of alcohol. Thus, a single grape varietal can produce wine with differing levels of sugar and alcohol, depending on where it is grown.
Winemakers can also impact sugar levels through the making of the wine. If the fermentation process is stopped before the yeast has converted all the sugars into alcohol, the wine will be higher in residual sugar.
High-sugar wines also result when the grapes are left on the vine for a longer period before harvesting. The resulting wines are often referred to as “Late Harvest” wines. Another example of grapes being left on the vine for an extended period making it very sweet is “Icewine”.
Because no wine is alcohol free, it can never be completely sugar free. However, be sure to avoid less-expensive, mass-produced wines as these are known to be higher in residual sugars. These cheaper wineries often utilize tricks such as adding artificial acids to help balance overly sweet wines or adding artificial sugars to add balance to overly sour grapes.
Instead, opt for wines made in small, high-quality wineries that don’t intervene with the natural process of the grapes. Make sure they focus on traditional winemaking techniques. It is best to look for organic, biodynamic and natural wines.
Fundamentally, the dryer a wine, the less sugar it contains. Dry wines have lower levels of sugar, ranging from 1 to 3 grams per litre of wine or between 0.9 to 2 grams per 150 ml or 5 oz glass.
Dry white wine options include:
Muscadet (bone dry)
Sauvignon Blanc (dry)
Chablis (bone dry)
Chardonnay (dry)
Grenache Blac (bone dry)
Pinot Gris (dry)
Pinot Grigio (bone dry)
Chenin Blanc (dry)
Viognier (dry)
Dry Riesling (dry)
Moscato
Dry red wine options include:
Barolo (bone dry)
Cabernet Sauvignon (dry)
Chianti (bone dry)
Pinot Noir (dry)
Sangiovese (dry)
Tempranillo (dry)
Merlot (dry)
Malbec (bone dry)
Nebbiolo (bone dry)
Syrah (dry)
Valpolicella (dry)
Sparkling wines such as Champagne and Prosecco come in a range of sweetness levels. While there is a market for very sweet sparkling wines, with plenty of residual sugar, there are a number of dry and extra-dry varieties. Check the label for terms like “Brut Nature”, “Extra Brut,” or “Dry”.
One final point to contemplate; the higher the alcohol content of the wine, the less residual sugar it contains, but the more calories the wine has.
As with other South American countries, Bolivia’s winemaking began in the 1500s with the arrival of the Spanish. Bolivia is situated at a very high altitude. Seventy-five percent of the grapes grown produce red wine, while twenty percent are used in white wine with the remaining five percent split between dessert wine, sparkling wine and fortified wine.
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The dominant red grape is the Muscat. Cabernet Sauvignon, Merlot, Syrah, Malbec and Tannat grapes are also grown. White wines are creäted using mainly Torrontés, Chenin Blanc and Riesling varietals.
There are some grape vines dating back several hundred years that are still used in wine production today, though efforts continue to be made to identify the specific varietals. These plants are grown in the traditional manner being planted around the trunks of molle and chanar trees.
Bolivia’s wine industry is small compared to Chile and Argentina. However, the vines are growing at the highest elevation of any country in the world. Almost all its vineyards are located at an elevation of between 1,600 and 3,000 metres above sea level.
There are about 3,000 hectares of vineyards in the country, eighty percent of which are situated in the Central Valley of Tarija in the south-central region. Conditions there are temperate and semi-arid due to the altitude. Because of the elevation, there is more exposure to sunlight, which concentrates aromas and flavours in the wine. The skins of the grapes get thicker and the grapes grow smaller due to the increased sun exposure. This higher skin to pulp ratio makes the flavours more intense. At the same time, the sun exposure serves to accelerate the ageing of the wines, which are often fully mature only a couple of years after harvesting.
Bolivian wines are worthwhile seeking out at your local wine store, not only for their rich bold flavours but also because it is estimated that with every hectare of land planted with grapevines, a Bolivian family is lifted out of poverty.
Muscat Blanc, or Moscato as it is known in Italy, is a light to medium-bodied off-dry white wine that has a low alcohol level (usually less than 10% alcohol by volume) but is very flavourful. It has no tannins and is medium -high in acidity. Muscat Blanc expresses the scent of lemons, oranges, peaches, pear, honeysuckle and jasmine, making it a suitable partner for the flavours found in seafood, poultry and sushi, or spicey dishes such as Mexican, Thai and Indian foods.
Photo credit: gastropedia.nl
Muscat Blanc is not a wine that will benefit from decanting. In fact, many of the aromas and much of the flavour would be lost. Long-term cellaring is not recommended either. Generally, retention should be limited to a maximum of 5 years.
In Italy, Muscat is also used to create sparkling wine called Moscato Spumante, which is drunk at special occasions and celebrations. It also pairs well with desserts such as almond cake.
Muscat is also produced as a sweet wine and fortified wine. The fortified wine pairs well with various soft cheeses such as Brie, Gouda and Camembert.
Muscat Blanc is believed to have originated in Greece and was introduced to Italy in the 13th century where it has remained very popular ever since. Production has now spread to Austria and Australia’s Yarra Valley and King Valley.
If you haven’t tried Muscat Blanc, it is well worth trying. It could become your next favourite white wine.
