The wine region of Alsace Grand Cru 'Osterberg' is located in the region of Alsace Grand Cru of Alsace of France. Wineries and vineyards like the Domaine Louis Sipp or the Domaine Agape produce mainly wines white. The most planted grape varieties in the region of Alsace Grand Cru 'Osterberg' are Riesling, Pinot gris and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Alsace Grand Cru 'Osterberg' often reveals types of flavors of apples, orange or lime and sometimes also flavors of lemon, honeysuckle or stone.
In the mouth of Alsace Grand Cru 'Osterberg' is a powerful with a nice freshness. We currently count 14 estates and châteaux in the of Alsace Grand Cru 'Osterberg', producing 24 different wines in conventional, organic and biodynamic agriculture. The wines of Alsace Grand Cru 'Osterberg' go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food.
The wines of Cornas fall broadly into two camps this year; soft and juicy wines for early drinking and some tighter, structured, appetising wines with good longevity. My suggestions are broadly taken from the latter camp. Scroll down for tasting notes and scores for the top-scoring Cornas & St-Péray 2020 wines Many 2018s and 2019s in Cornas are overripe and soft; 2020 is a welcome return to a more clear-headed, focused style. {"content":"PHA+UGllcnJlIENsYXBlIHNheXMgJiM4MjE2O2l ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
My father worked in the wholesale supply of fruit and vegetables. He would often come home with a box of the day’s best produce, and so I became interested in what was in season. Both my parents often worked late, so cooking dinner to help take some weight off them inspired me to want to learn more. My first kitchen job at age 14 was at a Greek restaurant in Southampton, and it inspired my love for foods of the eastern Mediterranean. Today, I’m lucky to be able to obtain the best produce from ‘O ...
