The flavor of papaya in wine of Tasmanie
Discover the of Tasmanie wines revealing the of papaya flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Tasmanie flavors
Tasmania is the island state of the island continent and the southernmost state of Australia. It Lies 240 kilometres (150 miles) off the coast of Victoria">Victoria, across Bass Strait - a relatively shallow channel that separates the Great Australian Bight from the Tasman Sea. As in the Yarra Valley and Mornington Peninsula, across Bass Strait in Victoria, the main grape varieties are Pinot noir and Chardonnay, and all three regions are renowned for their Sparkling wines. In general, however, Tasmania's choice of grape varieties is closer to New Zealand's than Australia's, reflecting the cool maritime Climate.
Sauvignon Blanc is increasing year on year, as are Riesling and Pinot Gris. Tasmania's red varieties, cabernet sauvignon, cabernet franc and Merlot, remain essentially static, lagging far behind the others. Virtually no Shiraz is grown, which further accentuates the differences between Tasmania and the rest of Australia. Situated between the southern latitudes of 40 and 44 degrees (the roaring forties), Tasmania lies in a vast expanse of ocean that stretches for several thousand kilometres and is only briefly interrupted to the east by the islands of New Zealand.
Other flavors in the same category
News on wine flavors
The Last Drop Distillers unveils trio of new releases
The launch of the 2022 Collection takes the total number of Last Drop releases to 27 since the company was founded by drinks industry veterans Tom Jago and James Espey in 2008. Tom’s daughter Rebecca Jago is now the company’s MD. This year’s releases include The Last Drop’s first Japanese whisky: a blended malt that includes whisky from the fabled Hanyu distillery, taken from the beginning and end of its brief lifespan (1980-2000), as well as malts from other unidentified Japanese distilleries. ...
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 ...
Australian winemakers lobby for Prosecco name amid EU talks
A delegation of wine producers from Victoria’s King Valley met with members of the Australian parliament in Canberra to reinforce their campaign to maintain access to the Prosecco name. Their visit follows fresh talks between Australia and the EU on a possible free trade deal, which may impact who gets to use the term Prosecco for sparkling wines in the Australian market. A spokesperson for Australia’s Department of Foreign Affairs and Trade told the Sydney Morning Herald that EU negotiato ...