The flavor of dried fruit in wine of British Columbia
Discover the of British Columbia wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of British Columbia flavors
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
8 VQAs including Okanagan and Vancouver Island. ~4,000 ha.
The word of the wine: Marcottage
A vine reproduction technique that consists of burying a vine shoot that takes root and reproduces a plant with the same characteristics as the vine to which it is attached (synonym: provignage).
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of British Columbia?
- MerlotIn 43% of wines with flavor de dried fruit
- Cabernet-sauvignonIn 32% of wines with flavor de dried fruit
- Cabernet francIn 29% of wines with flavor de dried fruit
- Pinot noirIn 12% of wines with flavor de dried fruit
- Petit verdotIn 10% of wines with flavor de dried fruit
- MalbecIn 9% of wines with flavor de dried fruit
- Gamay noirIn 4% of wines with flavor de dried fruit
- CarmenèreIn 2% of wines with flavor de dried fruit
- SangioveseIn 2% of wines with flavor de dried fruit
- Maréchal fochIn 2% of wines with flavor de dried fruit