The flavor of mango in wine of Schwaben

Discover the of Schwaben wines revealing the of mango flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

More information on of Schwaben flavors

The wine region of Schwaben of Romania. Wineries and vineyards like the Domaine Cramele Recaş or the Domaine Cramele Recaş produce mainly wines red, white and pink. The most planted grape varieties in the region of Schwaben are Merlot, Pinot noir and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Schwaben often reveals types of flavors of cherry, non oak or oak and sometimes also flavors of red fruit, black fruit or tree fruit.

We currently count 2 estates and châteaux in the of Schwaben, producing 27 different wines in conventional, organic and biodynamic agriculture. The wines of Schwaben go well with generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian.

News on wine flavors

Distilled: Biodynamic whisky takes centre stage

First past the post in a race for the world’s first biodynamic whisky release was Waterford Distillery’s Luna 1.1, made with biodynamic barley from three Irish farms. Matured in used and new American oak, French oak and vin doux naturel casks, the single malt joins Waterford’s Arcadian Series heritage range. Released towards the end of 2021 and priced at £89.95 per 70cl at Master of Malt and The Whisky Exchange, Waterford Luna 1.1 (Alc 50%) is fruity with mellow cereal and rye notes. The smooth ...

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 ...

Courvoisier Mizunara: the launch of a collaborative Cognac

Described by Courvoisier as ‘daring’, ‘visionary’ and ‘a first-of-its-kind collaboration’, Courvoisier Mizunara was created by the house’s recently-retired maître de chai, Patrice Pinet, and Shinji Fukuyo, chief blender of Japanese whisky maker Suntory. The project dates back to 2015, when the president of Suntory visited Courvoisier at Jarnac shortly after Suntory took over Beam Global, the Cognac house’s then owner, in a deal worth US$16bn. Pinet expressed an interest in experimenting with miz ...