The flavor of ash in wine of Valle de Parras
Discover the of Valle de Parras wines revealing the of ash flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Valle de Parras of Mexico. Wineries and vineyards like the Domaine Bodegas San Lorenzo or the Domaine Don Leo produce mainly wines red, white and pink. The most planted grape varieties in the region of Valle de Parras are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Valle de Parras often reveals types of flavors of cherry, black fruit or dark fruit and sometimes also flavors of cedar, non oak or earth.
In the mouth of Valle de Parras is a powerful. We currently count 17 estates and châteaux in the of Valle de Parras, producing 110 different wines in conventional, organic and biodynamic agriculture. The wines of Valle de Parras go well with generally quite well with dishes of beef, lamb or poultry.
Launched at London fine wine club 67 Pall Mall on 28 March, the Regenerative Viticulture Foundation (RVF) is the brainchild of Stephen Cronk, owner of Maison Mirabeau in Provence. Cronk, who has seen extreme weather events ranging from exceptional frosts to the worst forest fires in living memory in the three years he has owned Mirabeau, feels that one of the most important ways we can fight climate change is through ‘unlearning’ current approaches to land stewardship. ‘This is a critical moment ...
Although Cru Beaujolais has been having its moment in the sun for a few years now, its younger, lighter-bodied ‘nouveau’ cousin is coming back into its own. How Beaujolais Nouveau Day started The tradition of Beaujolais Nouveau dates back to the 1800s. Winemakers would bottle their just-fermented wine, produced from grapes harvested just a few months prior, an unusually tight timeframe in winemaking terms. This occasion called for a massive celebration among Beaujolais-based vigneron ...
Stone will remain on board as a brand ambassador and adviser to the business he created back in 2012. The winemaking team, spearheaded by Thomas Savre and Burgundian consultant Dominique Lafon, is still in place too. ‘We’re all still there and we’re going to keep making great wine, but we will have better resources,’ Stone told Decanter.com. Stone, a Master Sommelier, purchased the 61 hectares Janzen Farm in Oregon’s Willamette Valley on December 31, 2012. He had been working at Evening Land’s a ...