The Winery Cascina la Doria is one of the world's great estates. It offers 3 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Cascina la Doria wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Cascina la Doria 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 Cascina la Doria wines with technical and enological descriptions.
How Winery Cascina la Doria wines pair with each other generally quite well with dishes of pasta, pork or shellfish such as recipes of rigatoni with courgettes and tomatoes, quiche lorraine or shrimp with oyster sauce.
On the nose the white wine of Winery Cascina la Doria. often reveals types of flavors of vegetal, tree fruit or citrus fruit and sometimes also flavors of tropical fruit. In the mouth the white wine of Winery Cascina la Doria. is a with a nice freshness.
This is not a known wine region.
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 Cascina la Doria.
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
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 ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
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 addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
