The flavor of oaky in wine of Vayots Dzor

Discover the of Vayots Dzor wines revealing the of oaky flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

More information on of Vayots Dzor flavors

The wine region of Vayots Dzor of Armenia. Wineries and vineyards like the Domaine Zorah or the Domaine Noa produce mainly wines red, white and pink. On the nose of Vayots Dzor often reveals types of flavors of cream, oak or floral and sometimes also flavors of black fruit, red fruit or bramble. We currently count 19 estates and châteaux in the of Vayots Dzor, producing 61 different wines in conventional, organic and biodynamic agriculture.

The wines of Vayots Dzor go well with generally quite well with dishes .

News on wine flavors

Argentina: Award-winning wines to celebrate Malbec World Day

This 17 April marks the 12th anniversary of Malbec World Day, a global initiative created by Wines of Argentina to celebrate the success of Argentina’s wine industry. Argentina is the main producing country of Malbec with more than 44,000 hectares planted across the country. Mendoza, Argentina’s most famous wine region, has become synonymous with Malbec and leads local production with 37,754 hectares cultivated (85% of the total vineyards). Now the 12th edition, Malbec World Day cele ...

International Sauvignon Blanc Day: Award-winning wines to celebrate

Saturday 6 May marks the 14th annual International Sauvignon Blanc Day. One of the world’s most popular grape varieties, and one of the most widely-planted, Sauvignon Blanc is recognised worldwide for its fresh and aromatic qualities. Sauvignon Blanc has found many places to call home, from New Zealand where it has gained worldwide recognition and acclaim, the Loire Valley, France where the grape originates, to South Africa, Chile, the USA and beyond. Premium read – Celebrating Sauvi ...

Andrew Jefford: ‘Perhaps they think “drinkers like oak”. Really?’

An electronic dart was tossed at us recently by Decanter reader Tim Frances from Kent. It landed on the screen of our magazine editor Amy Wislocki; Amy lobbed it across the virtual room to me, suggesting a column-length reply. ‘Here’s a poser,’ Tim began. ‘How do your experts grade a wine that they find intellectually well made, but that they truly madly deeply dislike? I’ve tasted wines I can admire dispassionately, but would stab my feet with forks rather than drink them. Must be a conundrum f ...