The Winery MiKron is one of the best wineries to follow in Région inconnue.. 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 MiKron wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery MiKron 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 MiKron wines with technical and enological descriptions.
How Winery MiKron wines pair with each other generally quite well with dishes of beef, lamb or poultry such as recipes of puchero, shoulder of lamb in a crust or cauliflower croque-monsieur.
In the mouth the red wine of Winery MiKron. is a .
This is not a known wine region.
How Winery MiKron wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of harira de mamie (moroccan soup), lamb kebab or escargots à la bordelaise.
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
How Winery MiKron wines pair with each other generally quite well with dishes of spicy food, vegetarian or aperitif such as recipes of chicken curry and onions, summer tuna quiche or autumn verrine.
On the nose the white wine of Winery MiKron. often reveals types of flavors of tree fruit, citrus fruit or floral. In the mouth the white wine of Winery MiKron. is a powerful with a nice freshness.
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
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 MiKron.
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
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 ...
While vineyards are managed one vintage at a time, farming practices take a longer view. A survey of the Napa Valley Grapegrowers members found that, on average, about 90% wanted more education and resources for water conservation, climate resilience and climate-smart farming opportunities. This grant will go a long way to help provide those resources. ‘Farmers are by nature risk averse,’ said Molly Williams of Napa Valley Grapegrowers. ‘Climate change poses considerable risks. We aren’t plantin ...
‘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 ...
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
