The flavor of pepper in wine of Chao Praya Delta
Discover the of Chao Praya Delta wines revealing the of pepper flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Chao Praya Delta of Thailand. Wineries and vineyards like the Domaine Monsoon Valley or the Domaine Monsoon Valley produce mainly wines white, red and pink. The most planted grape varieties in the region of Chao Praya Delta are Colombard, Chenin blanc and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Chao Praya Delta often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit, tree fruit or tropical fruit.
We currently count 1 estates and châteaux in the of Chao Praya Delta, producing 20 different wines in conventional, organic and biodynamic agriculture. The wines of Chao Praya Delta go well with generally quite well with dishes of beef, lamb or veal.
First past the post in a race for the world’s first biodynamic whisky release was Waterford Distillery’s Luna 1.1, made with biodynamic barley from three Irish farms. Matured in used and new American oak, French oak and vin doux naturel casks, the single malt joins Waterford’s Arcadian Series heritage range. Released towards the end of 2021 and priced at £89.95 per 70cl at Master of Malt and The Whisky Exchange, Waterford Luna 1.1 (Alc 50%) is fruity with mellow cereal and rye notes. The smooth ...
The ‘Freedom Blend’blend uses a combination of indigenous grape varieties from Ukraine, Georgia and Moldova to symbolise and celebrate freedom in those countries. Purcari is located just 15 miles from the Ukrainian border. It has turned its luxury suites, tasting rooms and conferences rooms into emergency accommodation, housing more than 5,000 people that have fled war-torn Ukraine in the wake of the Russian invasion. The award-winning winery – which claimed best-in-show, platinum an ...
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 ...