The flavor of parmesan cheese in wine of Istra

Discover the of Istra wines revealing the of parmesan cheese flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

More information on of Istra flavors

The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.

We currently count 111 estates and châteaux in the of Istra, producing 627 different wines in conventional, organic and biodynamic agriculture. The wines of Istra go well with generally quite well with dishes of beef, lamb or pork.

News on wine flavors

Couple arrested in Croatia over €1.6m wine heist

A man and woman carried out the ‘meticulously planned’ theft at the Atrio hotel and restaurant in western Spain back in October. They made off with a bottle of 1806 Château D’Yquem and a large haul of Domaine de la Romanée Conti after breaking into Atrio’s famous cellar. That sparked a nine-month international manhunt. Police in Spain teamed up with Interpol and Europol, plus authorities in Romania and the Netherlands, to track a pair of suspects down. They eventually swooped on a 29-year-old Me ...

EU grants member states the right to use resistant hybrid varieties in appellation wines

Following a recent modification of EU rules, member states are now allowed to employ resistant varieties in the production of wines with protected denominations of origin (PDO). The decision, published last week in the Official Journal of the European Union, is part of a wider revision of previous regulations that established common quality schemes, organisation of the market, definitions, descriptions, presentations, and labelling of European agricultural products and foodstuffs. Before the ann ...

Andrew Jefford: ‘I urge every reader to enjoy wine thoughtfully’

I first contributed to Decanter back in November 1988; the hundreds of columns and articles I’ve written since constitute a journey of discovery. I squirm, though, if I’m described as a ‘wine expert’. Whatever wine knowledge we acquire quickly cools, congeals and crusts over, like custard or gravy, as the years pass. The wine world expands at a clip. Every vintage rewrites history. It’s the chance to share discoveries – not just about wines, but about people, places and the act of drinking itsel ...