The flavor of pepper in wine of d Minis
Discover the of d Minis wines revealing the of pepper flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of d Minis of Romania. Wineries and vineyards like the Domaine Balla Geza or the Domaine Maximarc produce mainly wines red, white and pink. The most planted grape varieties in the region of d Minis are Pinot noir, Cabernet-Sauvignon and Feteasca neagra, they are then used in wines in blends or as a single variety. On the nose of d Minis often reveals types of flavors of plum, pepper or vegetal and sometimes also flavors of citrus fruit, exotic spice or dried fruit.
We currently count 9 estates and châteaux in the of d Minis, producing 33 different wines in conventional, organic and biodynamic agriculture. The wines of d Minis go well with generally quite well with dishes of beef, pork or game (deer, venison).
In the face of rising temperatures and more frequent droughts, what can wine producers do to adapt their viticultural practices? Catalan producer Torres, which has emerged during the past decade as one of the global wine sector’s leading pioneers in tackling climate change, is experimenting with a range of creative ideas. Planting vines at higher altitudes is one option. The company is investing in cooler vineyards high in the mountains of the region. They have planted vines in Tremp at 950m in ...
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 ...
Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...