The flavor of citrus in wine of Bolivia
Discover the of Bolivia wines revealing the of citrus flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
Bolivia has an extreme high altitude wine industry, in which about 75% of production is red wine, with 20% white wine and a small amount of dessert wine, Sparkling wine and fortified bottles. As in other Chile/south-region">South American countries, the wine industry originated with the arrival of the Spanish in the 16th century and the need for the monastic orders that accompanied the conquistadors to produce wine for the sacrament.
Centuries-old Vines are still in production, although often the vinifera variety has not yet been identified. These plants are grown in the traditional way around the trunks of molle and chanar trees.
Each year the trunk and branches of each tree are cut back so that sunlight can reach the vines.
Unlike the wine-producing countries of South America, there are no particular characteristic Grape varieties, although the vineyards are dominated by Muscat of Alexandria. However, after several decades of increasing production of Powerful table wines with the characteristic geraniol notes of warm-Climate Muscat, it is increasingly returning to form the basis of Singani, a brandy considered the country's national drink, which was first made as a by-product of sacramental wine. Torrontes, Chenin Blanc and Riesling are among the white varieties attracting attention, while Cabernet Sauvignon, Merlot, Syrah, Malbec and Tannat lead the way in red varieties.
The Size of the industry is tiny compared to Chile and Argentina. However, Bolivia can boast of being the highest wine producing country in the world; 99% of all the country's vineyards are located between 1600 and 3000 meters (5250 - 9840ft).
In total, there are about 3,000 hectares of vineyards in the country. 80% of the vineyards (2,400 ha) are in the CentralTarija Valley in south-central Bolivia, at altitudes of 1,600 to 2,150 meters (5,250 to 7,050 ft).
First past the post in a race for the world’s first biodynamic whisky release was Waterford Distillery’s Luna 1.1, made with biodynamic barley from three Irish farms. Matured in used and new American oak, French oak and vin doux naturel casks, the single malt joins Waterford’s Arcadian Series heritage range. Released towards the end of 2021 and priced at £89.95 per 70cl at Master of Malt and The Whisky Exchange, Waterford Luna 1.1 (Alc 50%) is fruity with mellow cereal and rye notes. The smooth ...
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 ...
My father worked in the wholesale supply of fruit and vegetables. He would often come home with a box of the day’s best produce, and so I became interested in what was in season. Both my parents often worked late, so cooking dinner to help take some weight off them inspired me to want to learn more. My first kitchen job at age 14 was at a Greek restaurant in Southampton, and it inspired my love for foods of the eastern Mediterranean. Today, I’m lucky to be able to obtain the best produce from ‘O ...