The Winery Jamie's Italian is one of the best wineries to follow in Région inconnue.. It offers 7 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Jamie's Italian wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Jamie's Italian wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Jamie's Italian wines with technical and enological descriptions.
How Winery Jamie's Italian wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster and scallops on a bed of leeks, light tuna-tomato quiche (without cream) or tuna samoussa.
On the nose the white wine of Winery Jamie's Italian. often reveals types of flavors of tree fruit, citrus fruit or tropical fruit. In the mouth the white wine of Winery Jamie's Italian. is a powerful.
This is not a known wine region.
How Winery Jamie's Italian wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of paella josé style, cream and tuna quiche or cheese gougères.
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
How Winery Jamie's Italian wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of improved horse steak, saddle of lamb stuffed with chicken breast and basil or garantita or karantita (algerian recipe).
On the nose the pink wine of Winery Jamie's Italian. often reveals types of flavors of red fruit.
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
How Winery Jamie's Italian wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of piglet shoulder with melting baked apples, marco's pasta with bacon or daniel's algerian couscous.
On the nose the red wine of Winery Jamie's Italian. often reveals types of flavors of earth, vegetal or red fruit and sometimes also flavors of black fruit. In the mouth the red wine of Winery Jamie's Italian. is a powerful.
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Jamie's Italian.
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
It had been possible to produce sparkling wines in Rioja, certified as DO Cava, since the creation of Spain’s main sparkling wine entity. But this fact was often unknown to consumers given that 95% of Cava is produced in the Catalunya region. The area for production of Cava in Rioja is however limited to only 18 of the nearly 150 municipalities within the entire DO zone. In a bid to better show point of origin, the new subzone labelling of Cava that was approved in 2021 now refers to the p ...
Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
