The flavor of toasted bread in wine of Atacama
Discover the of Atacama wines revealing the of toasted bread flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
The wine region of Atacama of Chile. Wineries and vineyards like the Domaine Ventisquero or the Domaine Ventisquero produce mainly wines white, red and sweet. The most planted grape varieties in the region of Atacama are Chardonnay, Pinot noir and Petit Verdot, they are then used in wines in blends or as a single variety. On the nose of Atacama often reveals types of flavors of pineapple, vegetal or straw and sometimes also flavors of yeast, banana or non oak.
In the mouth of Atacama is a powerful with a nice freshness. We currently count 5 estates and châteaux in the of Atacama, producing 18 different wines in conventional, organic and biodynamic agriculture. The wines of Atacama go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian.
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 ...
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