The flavor of honeysuckle in wine of Imereti
Discover the of Imereti wines revealing the of honeysuckle flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Imereti of Georgia. Wineries and vineyards like the Domaine Baia's Wine or the Domaine Khareba produce mainly wines white, red and pink. The most planted grape varieties in the region of Imereti are Saperavi et Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Imereti often reveals types of flavors of citrus, oil or stone fruit and sometimes also flavors of honey, hazelnut or straw.
We currently count 34 estates and châteaux in the of Imereti, producing 79 different wines in conventional, organic and biodynamic agriculture. The wines of Imereti go well with generally quite well with dishes of beef, lamb or spicy food.
Last year, there was much mirth on wine Twitter about a particularly excruciating tasting note. You’re right. The wine trade needs to get out more. But still… this one was a beauty. It began well enough – really quite beautiful, in fact. But before long the imaginative descriptions were getting more ornate and strained. It moved from poetic to meaningless before finishing with a reference to Burnt Norton – the first of TS Eliot’s Four Quartets – that put it firmly in Private Eye magazine’s ...
Prima & Ultima – meaning ‘first and last’ – showcases whiskies that are exactly that: either the first or the last of their kind. The eight single malts in this year’s line-up were chosen by Diageo master blender Dr Craig Wilson, following in the footsteps of previous Prima & Ultima creators Maureen Robinson and Dr Jim Beveridge OBE. The whiskies include the final Brora bottling from 1981, and spirit from the last two casks of Port Ellen filled in 1980, as well as single malts from Royal ...
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 ...