The flavor of crushed rock in wine of Wales
Discover the of Wales wines revealing the of crushed rock flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Wales of United Kingdom. Wineries and vineyards like the Domaine Ancre Hill Estates or the Domaine Ancre Hill Estates produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Wales are Seyval blanc, Rondo and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Wales often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
In the mouth of Wales is a powerful with a nice vivacity and a fine and pleasant bubble. We currently count 8 estates and châteaux in the of Wales, producing 26 different wines in conventional, organic and biodynamic agriculture. The wines of Wales go well with generally quite well with dishes of shellfish, appetizers and snacks or lean fish.
A total of £72,600 was raised from 79 lots at the sixteenth DWWA wine auction hosted by Christie’s on 2 December – beating a record set in 2018. This total excludes Christie’s buyer’s premium. All proceeds will be added to funds raised by Decanter throughout the DWWA this year. Charities supported include The Drinks Trust, WaterAid, Cancer Research UK, Change Please, Decanter Apprenticeships and more. Over the past 12 months, Decanter has donated in excess of £100,000 to these charities. T ...
Last chance: You can still buy tickets to watch this Château Angélus virtual masterclass and taste the wines, via the Decanter at Home series – book here Guiding us through this tasting was estate co-owner and CEO Stéphanie de Boüard-Rivoal, the eighth generation of the de Boüard family at Angélus. After a first career in London in the financial industry, de Boüard came back to St-Emilion, and the estate where she grew up, in 2012, and told us, ‘it is now my turn to write a new chapter in ...
I first contributed to Decanter back in November 1988; the hundreds of columns and articles I’ve written since constitute a journey of discovery. I squirm, though, if I’m described as a ‘wine expert’. Whatever wine knowledge we acquire quickly cools, congeals and crusts over, like custard or gravy, as the years pass. The wine world expands at a clip. Every vintage rewrites history. It’s the chance to share discoveries – not just about wines, but about people, places and the act of drinking itsel ...