The flavor of honeysuckle in wine of Kartli
Discover the of Kartli wines revealing the of honeysuckle flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Kartli of Georgia. Wineries and vineyards like the Domaine Dora or the Domaine Doremi produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Kartli are Chinuri, Saperavi and Goruli mtsvane, they are then used in wines in blends or as a single variety. On the nose of Kartli often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of earth, vegetal or tree fruit.
We currently count 17 estates and châteaux in the of Kartli, producing 33 different wines in conventional, organic and biodynamic agriculture. The wines of Kartli go well with generally quite well with dishes .
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 ...
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...