The flavor of apricot in wine of Oregon
Discover the of Oregon wines revealing the of apricot flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
California has more than ten times as much vineyard acreage as Oregon. Yet in the early 21st century, Oregon is considered a world-class wine region, especially for its Pinot noir. The classic Oregon Pinot has a Deepcherry red Color. It offers aromas of black cherries, stewed strawberries and an earthy edge.
The liqueur – famed for its use in making Crêpes Suzettes, but also a classic cocktail ingredient – has created a new Exceptional Range, beginning with the launch of Grand Marnier Quintessence. Quintessence combines rare old hors d’âge Cognacs from the Grande Champagne sub-region with the essence of bitter Citrus bigaradia (Seville orange) peels, double-distilled to intensify their flavour. The blend was taken from an old recipe found in the Marnier Lapostolle family archives by Grand Marnier ma ...
The patchwork of Burgundy‘s landscape, varied appellations and associated terroirs is as complex as it is enticing. Home of internationally renowned Chardonnay and Pinot Noir, Burgundian wines are often regarded as the global benchmark for these varieties, with Old and New World styles habitually compared and contrasted. Famed for its Premier and Grand Cru wines and centuries of winemaking tradition, Burgundy is known to produce some of the most expensive wines in the world, but its also a ...
Onwards, upwards. The roads get narrower, the corners get tighter. I step out of the car when I finally reach the winery and the air is so much fresher here. I go to take a sip from my water bottle and a gust of wind makes it whistle. I stand with Thomas Jullien and we look over the vineyards. It’s not yet spring, and the vines look little more than sticks. ‘It’s a lunar landscape at the moment,’ he says, as a friend’s flock of 300 sheep has just passed through to graze on every scrap of green b ...