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Since 1912, four generations of winegrowers and winemakers at Champagne Telmont have passed down a vision, passion, and savoir-faire based in a commitment to terroir and mastery of the art of wine making. Their Champagnes express a balance of richness, fruitiness and freshness which is what we love! But what about the vessel these wines travel the globe in?
A HUGE thank you to everyone who came out to celebrate Life Is The Bubbles at our book signing and launch party in Niagara-on-the-Lake yesterday! We’re feeling incredibly overwhelmed (in the best way!) by all the love and support—it was truly a joy to share this special milestone with you.
When it comes to sparkling wine, one of the biggest misconceptions is that Champagne and Prosecco are essentially the same thing. But the truth is, the method used to make these bubbles plays a huge role in their taste, texture, and overall experience. The two most popular methods for producing sparkling wine are the Traditional Method (used for Champagne and many high-end sparkling wines) and the Charmat Method (used for Prosecco and other fresh, fruit-forward bubbles). Let’s break down how they work and what makes them unique!
As you may have gathered from our posts, wine is produced in a number of regions in Ontario – from Niagara to Prince Edward County – and in other parts of Canada. In our beautiful country, the embrace of cool climate viticulture has created not only wonderful wines, but a truly special wine destination. From the Pacific to the Atlantic Coast, and inland along major bodies of water, viticultural regions are thriving and we have some trailblazers and pioneers to thank; people who saw the potential in the land to produce some seriously cool wine. Mario Adamo is one individual …