The flavor of hibiscus in wine of Serbia
Discover the of Serbia wines revealing the of hibiscus flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Serbia flavors
Serbia is a country in Southeastern Europe, geographically the largest of the former Yugoslav states and still the most productive in terms of wine.
Like its southern neighbour, the Republic of Macedonia, Serbia is landlocked. It has no less than eight international borders, or potentially nine, depending on whether Kosovo is considered independent. It Lies between the Northern latitudes of 41 and 47 degrees, which places it comfortably in the "wine belt", i.
e. the latitudes in which quality winemaking is considered possible. In Western Europe, this location corresponds to the area bounded by the Loire Valley in France to the north and the Duero River in Spain (where Rueda and Ribera del Duero are located) to the south. In terms of topography, the country is very varied, ranging from 600 to 2150 metres in altitude.
The greatest contrast is between the province of Vojvodina in the north, which lies entirely in the Pannonian plain of Central Europe, and the Carpathians in the east.
Serbian wine regions are not as clearly defined as those of countries with a more developed wine industry. Broadly speaking, the main wine-growing areas of the country follow the course of the Grape/velika">VelikaMorava River as it approaches its confluence with the Danube, 120 km north of its point of origin at Stalac, in central Serbia. The Velika Morava should not be confused with the longer Morava, which rises in Moravia (the region of the Czech Republic to which it gives its name) and flows into the Danube just west of Bratislava in western Slovakia.
Other flavors in the same category
News on wine flavors
Colombia for wine lovers
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
Andrew Jefford: ‘Rosé, for the time being, is a pretty babble’
Many wine styles can seem perplexing at first: imagine the first bottle of Barolo if you only know Barossa Shiraz, or the first bottle of Jura Savagnin if you were brought up on California Chardonnay. With time, thought and repeated tasting, though, comes understanding. You learn each wine’s syntax and lexicon, its hints and inferences. You grasp the ways in which each style communicates. Its beauty dawns, then grows. Rosé wine sales grew 23% worldwide between 2002 and 2019. Its fuel has come fr ...
Decanter Editor-in-Chief’s New York Fine Wine Encounter top tips
There are going to be some utterly splendid wines to taste at our New York Fine Wine Encounter – many of the world’s grandest winemakers have brought some of their very best bottles to our event, knowing their hard work and talent will be appreciated by a discerning audience. My team of experts have picked out a great selection of their personal favourites from the wines on offer, and for their superbly detailed analysis and opinion, you should read the pieces and the picks from Georgie Hindle, ...