The flavor of microbio in wine of British Columbia
Discover the of British Columbia wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of British Columbia flavors
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
8 VQAs including Okanagan and Vancouver Island. ~4,000 ha.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
Other flavors in the same category
What are the typical grape varieties with flavor de microbio of British Columbia?
- MerlotIn 30% of wines with flavor de microbio
- Cabernet-sauvignonIn 27% of wines with flavor de microbio
- Cabernet francIn 25% of wines with flavor de microbio
- Pinot noirIn 14% of wines with flavor de microbio
- MalbecIn 13% of wines with flavor de microbio
- ChardonnayIn 8% of wines with flavor de microbio
- Petit verdotIn 8% of wines with flavor de microbio
- RieslingIn 7% of wines with flavor de microbio
- ViognierIn 6% of wines with flavor de microbio
- CarmenèreIn 3% of wines with flavor de microbio