The flavor of dried leaves in wine of Idaho
Discover the of Idaho wines revealing the of dried leaves flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Idaho flavors
Idaho is the third largest state in the Pacific Northwest of the United States, bordered by the famous wine states of Oregon and Washington. Currently, Idaho is better known for its potatoes than for its wine. However, with the rapid growth of the wine business and the quality of the wines produced here in recent decades, its profile is rising.
Idaho's different mesoClimates allow for many different styles of wine to be produced.
Initially, the state was much better known for its cool-climate wines, produced from Grape varieties such as Riesling (including Icewine), Gewurztraminer, Chardonnay and Pinot Noir. Climate change has led to a greater emphasis on red wines, including the more structured Cabernet Sauvignon, Syrah, Tempranillo and Malbec.
Idaho's wine production is primarily in the southwest, near the Oregon border. Some is in the northern Part of the state, the panhandle, on the border with Washington, and around Boise in south-central Idaho.
Other flavors in the same category
News on wine flavors
Liv-ex lists top traded Champagnes amid rising prices
Surging demand for luxury Champagnes in the past two years appears to have changed the region’s profile on the secondary market, said Liv-ex, a global marketplace for the trade. ‘Once a relatively modest price performer, Champagne has become the best performer over the past one and two years,’ said Liv-ex in a new report published this week for members. Its Champagne 50 index, featuring Krug, Cristal, Dom Pérignon, Salon and Taittinger Comtes de Champagne among others, has risen in value ...
Decanter magazine latest issue: December 2022
Inside the December 2022 issue of Decanter magazine: FEATURES The world’s greatest vineyards Introduced by Andrew Jefford: we take the plunge, naming our top 12 from a long list of fine candidates Winter warmers Olly Smith picks 30 great fuller-bodied wine buys South Africa’s black winemakers; building a future Tim Atkin MW Regional profile: Givry Burgundy in-depth – Charles Curtis MW Producer profile: Craggy Range, NZ With Cameron Douglas MS LEARNING Wine wisdom Expert tips to help you on your ...
Andrew Jefford: ‘Arresting and generous, but without vulgarity or excess’
Layers of colour in the sky before me: indigo, peach, salmon. In the rear-view mirror, the gold was catching fire. As I drove down through the lonely, Mistral-chilled vines of Babeau-Bouldoux towards nearby St-Chinian, I was thinking about what Christine Deleuze of Clos Bagatelle had just said. ‘When you came to visit 10 years ago,’ she reminded me, ‘you said we needed to wait another decade for a market breakthrough. Today you’ve said we need to wait another decade or two. So when, exactly, wil ...