The flavor of oak in wine of Don Valley
Discover the of Don Valley wines revealing the of oak flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Don Valley of Russia. Wineries and vineyards like the Domaine Фантом (Phantom) or the Винодельня Ведерниковъ (Vedernikov Winery) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Don Valley are Cabernet-Sauvignon, Saperavi and Riesling, they are then used in wines in blends or as a single variety. On the nose of Don Valley often reveals types of flavors of citrus, plum or smoke and sometimes also flavors of blackberry, tobacco or strawberries.
We currently count 19 estates and châteaux in the of Don Valley, producing 153 different wines in conventional, organic and biodynamic agriculture. The wines of Don Valley go well with generally quite well with dishes of beef, lamb or game (deer, venison).
The ambitious project named ‘Elements’ sees the launch of 1,000 meticulously handcrafted wooden presentation boxes each containing a different number and format of the estate’s wines. Taking inspiration from the shape of the cellars, designed by Philippe Starck and Luc Arsène-Henry and completed in 2016, these unique showcases house either two double magnums, three magnums or six bottles that have been specially preserved in the estate’s cellars – a detail marked by a gol ...
Layers of colour in the sky before me: indigo, peach, salmon. In the rear-view mirror, the gold was catching fire. As I drove down through the lonely, Mistral-chilled vines of Babeau-Bouldoux towards nearby St-Chinian, I was thinking about what Christine Deleuze of Clos Bagatelle had just said. ‘When you came to visit 10 years ago,’ she reminded me, ‘you said we needed to wait another decade for a market breakthrough. Today you’ve said we need to wait another decade or two. So when, exactly, wil ...
With culinary inspiration dating back to 1935, our restaurant brand Madhu’s specialises in South Asian cuisine with an East African influence. It’s thanks to the secret recipes handed down across eight decades that we have become caterers for royalty, dignitaries and Asian weddings – and that our original Southall location has been named Best Indian Restaurant multiple times by Pat Chapman’s Cobra Good Curry Guide. Over the past few years I’ve been working on creative combinations to find the pe ...