The flavor of morello cherry in wine of Newfoundland
Discover the of Newfoundland wines revealing the of morello cherry flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Newfoundland of Canada. Wineries and vineyards like the Domaine Xoxo or the Domaine L'Acadie Vineyards produce mainly wines red and pink. On the nose of Newfoundland often reveals types of flavors of red fruit, black fruit. We currently count 2 estates and châteaux in the of Newfoundland, producing 2 different wines in conventional, organic and biodynamic agriculture.
The wines of Newfoundland go well with generally quite well with dishes .
In 2007, Frenchman Frédéric Albert founded the Compagnie de Transport Maritime à la Voile (CTMV) with the goal of decarbonising the wine industry. The firm managed to sail its 50m-vessel four times from France to Ireland, England and Canada, before going into liquidation as a consequence of the 2008 economic crisis. Despite the failure, Albert’s pioneering project was a sign for things to come. In 2013, Le Havre-based TransOceanic Wind Transport (TOWT) followed in CTMV’s footsteps sailing some 3 ...
Some Cornas estates, like Domaine Clape, feel as ancient and unchanging as the granite hills themselves. Others, like Domaine Alain Voge, go through periods of flux. When this is due to vineyards being ripped out, bought or sold, then the whole profile of an estate can be altered. That’s not the case at Voge. Instead, it’s due to the coming and going of people and the unavoidable change that entails. I visited Lionel Fraisse, the current managing director at Domaine Alain Voge, to taste a select ...
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 ...