The wine region of Chablis 1er Cru 'Secher' is located in the region of Chablis Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Jean et Sébastien Dauvissat or the Domaine Samuel Billaud produce mainly wines white. The most planted grape varieties in the region of Chablis 1er Cru 'Secher' are Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Chablis 1er Cru 'Secher' often reveals types of flavors of apples, oak or stone fruit and sometimes also flavors of citrus, oaky or floral.
In the mouth of Chablis 1er Cru 'Secher' is a powerful with a nice freshness. We currently count 2 estates and châteaux in the of Chablis 1er Cru 'Secher', producing 2 different wines in conventional, organic and biodynamic agriculture. The wines of Chablis 1er Cru 'Secher' go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish.
Growers in the village of Melambes in Crete saw devastating wildfires cause ‘complete damage to 300 acres (121.4 hectares) of old pre-phylloxera vines’ in July, according to an online crowdfunding page created to support viticulture in the area and help those affected. Although fire burned 90% of the vineyard, it’s hoped some damaged vines can be rescued, said winemaker Iliana Malihin, of her namesake winery and who has spearheaded a community project to revive the site in recent years. Ye ...
When I first visited Bordeaux, the sleepy landscape of turreted stone châteaux and vineyards seemed timeless, with traditions so well established you felt they would go on forever. But new energy in this famous wine region is visible and audible: bees buzz and sheep graze in organic vineyards; brand-new cellars brim with sustainable features and wine fermenting in trendy amphorae; unusual grapes are gaining attention; and the number of women in key roles keeps growing. Yoga among the vines is s ...
I first contributed to Decanter back in November 1988; the hundreds of columns and articles I’ve written since constitute a journey of discovery. I squirm, though, if I’m described as a ‘wine expert’. Whatever wine knowledge we acquire quickly cools, congeals and crusts over, like custard or gravy, as the years pass. The wine world expands at a clip. Every vintage rewrites history. It’s the chance to share discoveries – not just about wines, but about people, places and the act of drinking itsel ...
