The flavor of apples in wine of Rose Valley
Discover the of Rose Valley wines revealing the of apples flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
Danubian Plains is a wine region covering a large Part of northern Bulgaria. It is one of just two PGI wine designations in the country permitted by the EU for export to Union members. The other is Thracian Lowlands.
The two PGIs were introduced in 2007 as Bulgaria became a member of the EU.
Together they account for around 30 percent of the country's wine output.
There are also 52 smaller PDOs (equivalent to a French AOP) but only a small fraction are used with any regularity. However a wide number of traditional (pre 2007) subregions remain in use by producers.
A varied selection of Grape varieties are cultivated acroos the Danubian Plains region, for still and Sparkling wines.
The native red grape varieties Pamid and Gamza (Kadarka) are widely planted, along with Cabernet Sauvignon and Merlot.
The principal white varieties include Riesling, Sauvignon Blanc, Chardonnay, Muscat Ottonel and Traminer. The latter might mean Savagnin Blanc or its Aromatic pink-berried version, Gewürztraminer.
The PGI zone covers the Central part of the Danube plain on the southern bank of the river.
According to lifestyle and happiness guru Gretchen Rubin, you ‘bring your own weather to a picnic’. Ms Rubin, I’d suggest, has never shivered under a tree watching raindrops turn her fish-paste sandwich to mush because the weather forecast was wrong. There are, it’s safe to say, picnics and Picnics. It’s a term that takes in everything from a rubber baguette in a French ‘Aire’ off the Autoroute du Soleil to a four-course spread while listening to opera at Glyndebourne. What’s definitely true is ...
Glenfiddich has released a range of three luxury single malts, themed around time. The Time Re:Imagined collection includes 30-year-old, 40-year-old and 50-year-old expressions, priced from £900 up to £35,000. The whiskies have been matured in Speyside. Each one is presented in packaging designed to interpret different concepts of time. ‘In whisky production, we often talk about the role of malt masters and it is our responsibility to find the delicate balance between the taste of the whisky and ...
What to drink now… Mimosa Perfect for spring brunch, the Mimosa is a mix of equal parts Champagne and orange juice. The cocktail is attributed to Frank Meier, head bartender at the Paris Ritz, who served the first Mimosa in 1925, though the recipe appeared elsewhere in France at the same time. Either way, it’s a twist on the British Buck’s Fizz, invented in 1921 at the Buck’s Club in London, which used more Champagne and could include gin. Avoid vintage fizzes or special cuvées: a classic ...