• 2016 Red Blends

    From smoky Rhône Valley style blends, to sophisticated Left and Right Bank Bordeaux, the red blend category is a varied and exciting one.

    by Culinaire Magazine

    1 Oct

  • 2016 Red Single Varieties

    As we sifted through the red single varieties, it was nice to see more than just Cabernet Sauvignon, Merlot or Malbec hit the top ticket.

    by Culinaire Magazine

    1 Oct

  • 2016 Riesling

    Riesling is always such a pleasure to judge-and drink.

    by Culinaire Magazine

    1 Oct

  • 2016 Rosé

    Rosé is always such a pleasure to drink, even on the rainiest of days it can brighten your mood and bring a celebratory sense to a simple

    by Culinaire Magazine

    1 Oct

  • 2016 Sauvignon Blanc

    In 1973, New Zealand’s first sauvignon blanc vines were planted in Marlborough.

    by Culinaire Magazine

    1 Oct

  • 2016 Sparkling Wine

    Sparkling wines get me excited any day of the year, any time of the day, but more than ever when I am lucky enough to be part of the spar

    by Culinaire Magazine

    1 Oct

  • 2016 Syrah/Shiraz

    Syrah seems to fall from the collective conscience and not always get the attention it deserves.

    by Culinaire Magazine

    1 Oct

  • 2016 Tempranillo

    Tempranillo is the noble grape of Spain and represents terrific value at all price points.

    by Culinaire Magazine

    1 Oct

  • 2016 White Blends

    At home, we are just as likely to pull the cork (or crack the screwcap) on a white blend as we are to open something like a great chardon

    by Culinaire Magazine

    1 Oct

  • 2016 White Single Varieties

    These wines are not exactly falling off the tongues of consumers (yet), but they should certainly be passing their tongues on the way to

    by Culinaire Magazine

    1 Oct

  • 2016 Other Italian Varietals

    Here is where it gets interesting with varieties and zones that are much less well known.

    by Culinaire Magazine

    1 Oct

  • 2016 Sangiovese/Tuscany

    Tuscan wines have the power to immediately evoke the smells of Tuscany.

    by Culinaire Magazine

    1 Oct

  • 2016 Veneto Blends

    Veneto is most famous for Prosecco, but I believe Valpolicella and Amarone are nearly as well known.

    by Culinaire Magazine

    1 Oct

  • 2016 Prosecco

    Prosecco is without doubt one of the most popular alcoholic beverages the known universe has ever seen.

    by Culinaire Magazine

    1 Oct

  • 2016 Pinot Gris/Grigio

    Pinot gris is an aromatic, cool climate grape grown in Italy, Austria, eastern Europe, Germany, France, USA and Canada.

    by Culinaire Magazine

    1 Oct

  • 2016 ABA Beer Results

    by Culinaire Magazine

    1 Oct

  • 2016 ABA Spirits Results

    by Culinaire Magazine

    1 Oct

  • 2016 Alberta Beverage Awards Results

    When we launched the Alberta Beverage Awards in 2013, we wanted to celebrate the widest beverage selection in Canada.

    by Culinaire Magazine

    1 Oct

  • 2016 Cabernet Sauvignon

    Of the flights worked through at this year’s awards, not one was more consistent with wines of high quality than that of the noble cabern

    by Culinaire Magazine

    1 Oct

  • 2016 Chardonnay

    This year, more than most, we had great parity in the chardonnay category. Overwhelmingly new world offerings were the order of the day.

    by Culinaire Magazine

    1 Oct

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