The flavor of raisin in wine of Epiros
Discover the of Epiros wines revealing the of raisin flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Epiros flavors
The wine region of Epiros of Greece. Wineries and vineyards like the Domaine Glinavos or the Domaine Katogi Averoff produce mainly wines red, white and sweet. The most planted grape varieties in the region of Epiros are Cabernet-Sauvignon, Merlot and Xinomavro, they are then used in wines in blends or as a single variety. On the nose of Epiros often reveals types of flavors of cherry, earth or tree fruit and sometimes also flavors of floral, black fruit or red fruit.
In the mouth of Epiros is a with a nice balance between acidity and tannins. We currently count 2 estates and châteaux in the of Epiros, producing 9 different wines in conventional, organic and biodynamic agriculture. The wines of Epiros go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Other flavors in the same category
News on wine flavors
Napa Valley barrel auction total hits $1.5m
A new-look Napa Valley barrel auction saw 75 lots raise a total $1.5m in aid of children’s mental health, organisers have announced. Many wines were from the 2021 vintage, and Napa Valley Vintners (NVV) reported an average price per lot of $18,683, which it said was a new record. The barrel auction is now part of Collective Napa Valley, a philanthropy-focused initiative created to offer events and sales for wine lovers throughout the year – replacing the previous Auction Napa Valley event that s ...
Vine trunks rise to meet climatic changes
While taller overall vines do exist in regions such as Galicia with their pergola training method, the roots of any vine usually top out at 37cm. It’s at this top point where the Vitis vinifera shoot is grafted in and continues to grow, giving us such grapes as Cabernet Sauvignon or Chardonnay. This is opposed to the rootstocks which are composed of various crosses of vines such as Vitis rupestris which aren’t used for wine production but are resistant to the root louse, phylloxera. This new tal ...
What the Decanter team is drinking this Christmas
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 ...