Espace Québec articles

How much do you really know about decanters, every wine lover's best friend?

Nowadays, we expect wine to be perfectly smooth and crystal clear. As a result, some may be surprised to find gritty, powdery or crystalline deposits when pouring that last delicious glass, or when peering into the bottle itself. Is sediment bad? The gritty truth is: No.

The table is set, the glasses shined and all that’s left to do is to open the wine to go with the roast beef that’s been filling your house with mouth-watering aromas all day. You pop the cork and a strange smell wafts out of the bottle. And you know it’s strange because this is a wine you know by heart—one of your very favourites. Your wine is probably corked. But how does this even happen?

SAQ answers your questions

What is the effect of wood on wine? Should it be noticeable or understated? Here is a bit of background on maturing wine in oak.

Long considered inhospitable to quality red wine production, the province managed to prove wrong many of its critics over the past few years. The progress is the result of colossal work from our Quebec growers in choosing the varietals for the best terroirs, but also of a better understanding of the reality of our climate.

Three decades ago, two Britons made their way to Hemmingford to breathe new life into the cider industry, after some backlash a few years back.

Domaine bergeville is a tiny vineyard that thinks big. Every wine it produces – white, rosé or red – is effervescent comparing favourably to cavas, crémants or any other european sparkler. The difference is that domaine bergeville cuvées are certified organic and genuinely québécois.

From four generations of an apple-growing dynasty in Rougemont, Michel Jodoin has taken the best of the apple and bottled it, at a time when cider was considered the bottom of the barrel. An interview with a cider maker who’s as visionary as he is ambitious.

A family affair in every sense of the word, the Vignoble du Marathonien has been earning praise and awards for more than 25 years.

Cider is back in fashion. In addition to making wine, Domaine de Lavoie, in Rougemont, follows this growing trend.

Apples aren’t just for dessert and can be prepared a thousand ways… Here are our suggestions for a menu composed only of apples.