The flavor of cinnamon in wine of Queensland
Discover the of Queensland wines revealing the of cinnamon flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Queensland flavors
Queensland is one of six states and two "territories" that make up the Commonwealth of Australia. It covers approximately 1. 85 million square kilometres (715,300 square miles) in the north-eastern quarter of the "island continent".
Although far from being renowned for its wine, Queensland has a growing wine industry, responding to a growing global demand and the happy combination of tourism and wine.
The generally hot and humid Climate, with its high humidity and resulting prevalence of fungal diseases, presents a challenge to winemakers. However, the number of Vineyards is increasing and some cooler areas show promise.
Initially, wine production was limited to fortified wines and strong red table wines, but this portfolio is expanding. A typical modern Queensland vineyard might be planted with Shiraz, cabernet Sauvignon, Grenache and a handful of less common varieties (such as Durif, Chambourcin and various Italian reds), alongside Australia's most popular white wines, Chardonnay and semillon.
The state even has two officially recognised wine regions: the Granite Belt and South Burnett.
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The Macallan launches 81-year-old whisky
The spirit was filled into a single ex-Sherry cask at the Speyside distillery in 1940, shortly before The Second World War forced The Macallan to close for the first time in its history. Bottled at 41.6% abv, only 288 decanters are available worldwide, featuring eye-catching packaging: a mouth-blown glass decanter sitting on a bronze sculpture of three hands, created by Scottish artist Saskia Robinson. The hands represent the distillery workers of 1940 who made the whisky; former Macallan chairm ...
Whisky aged in native oak
Whisky is emphatically a product of place. The flavours in the glass conjure images of the spirit’s origin, from an Islay malt’s distinctive peat smoke to the exotic perfume of a Japanese blend. Traditionally, however, that local accent is lost when spirit is filled into cask. The vast majority of Scotch malts and blends, for example, are matured in oak sourced from thousands of miles away, and previously used to age bourbon or Sherry. Some whiskies might venture into more exotic territory. Thin ...
Tobermory launches 24-year-old whisky finished in Oloroso Sherry casks
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