The flavor of pepper in wine of Sliven
Discover the of Sliven wines revealing the of pepper flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Sliven of Bulgaria. Wineries and vineyards like the Domaine Rossidi produce mainly wines white. The most planted grape varieties in the region of Sliven are Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Sliven often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
We currently count 1 estates and châteaux in the of Sliven, producing 1 different wines in conventional, organic and biodynamic agriculture. The wines of Sliven go well with generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts.
Think of Colombia, think of balmy evenings dancing to salsa, fuelled by shots of aguardiente and arepas. But there’s plenty more than the anise-based spirit and cornmeal cakes to sample in the South American country. Chefs have stepped up their game to put gastronomy on the map, with sommeliers and bartenders following suit. Not just appreciating local ingredients and distilling spirits, they also seek out wines from around the world to accompany fine-dining experiences. Their endeavours have pa ...
What to drink now… Mimosa Perfect for spring brunch, the Mimosa is a mix of equal parts Champagne and orange juice. The cocktail is attributed to Frank Meier, head bartender at the Paris Ritz, who served the first Mimosa in 1925, though the recipe appeared elsewhere in France at the same time. Either way, it’s a twist on the British Buck’s Fizz, invented in 1921 at the Buck’s Club in London, which used more Champagne and could include gin. Avoid vintage fizzes or special cuvées: a classic ...
Whisky is emphatically a product of place. The flavours in the glass conjure images of the spirit’s origin, from an Islay malt’s distinctive peat smoke to the exotic perfume of a Japanese blend. Traditionally, however, that local accent is lost when spirit is filled into cask. The vast majority of Scotch malts and blends, for example, are matured in oak sourced from thousands of miles away, and previously used to age bourbon or Sherry. Some whiskies might venture into more exotic territory. Thin ...