The flavor of bramble in wine of Gabala
Discover the of Gabala wines revealing the of bramble flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Gabala flavors
The wine region of Gabala of Azerbaijan. Wineries and vineyards like the Savalan ASPI Winery or the Savalan ASPI Winery produce mainly wines red, white and sweet. The most planted grape varieties in the region of Gabala are Merlot, Cabernet-Sauvignon and Viognier, they are then used in wines in blends or as a single variety. On the nose of Gabala often reveals types of flavors of red fruit, black fruit or non oak and sometimes also flavors of earth, microbio or oak.
We currently count 1 estates and châteaux in the of Gabala, producing 23 different wines in conventional, organic and biodynamic agriculture. The wines of Gabala go well with generally quite well with dishes of beef, lamb or spicy food.
Other flavors in the same category
News on wine flavors
Decanter guide to picnicking for wine lovers
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 ...
Andrew Jefford: ‘A wine’s visual cues shout, stamp, whistle and roar’
Disconcerting: I couldn’t forget this bottle for days afterwards. Still can’t. Back in August, wine critic Lin Liu MW (together with her partner Philippe Lejeune of Château de Chambert in Cahors) came to dinner, en route to a short holiday in Provence. One of the bottles Lin brought for us to try together was the 2018 Les Rocheuses, Parcelles No 5 et 6, from Château Le Rey in Castillon Côtes de Bordeaux. It came in a slope-shouldered bottle, not a classic Bordeaux bottle. We tried it with some R ...
Andrew Jefford: ‘Perhaps they think “drinkers like oak”. Really?’
An electronic dart was tossed at us recently by Decanter reader Tim Frances from Kent. It landed on the screen of our magazine editor Amy Wislocki; Amy lobbed it across the virtual room to me, suggesting a column-length reply. ‘Here’s a poser,’ Tim began. ‘How do your experts grade a wine that they find intellectually well made, but that they truly madly deeply dislike? I’ve tasted wines I can admire dispassionately, but would stab my feet with forks rather than drink them. Must be a conundrum f ...