The Winery Van Ardi is one of the best wineries to follow in Aragatsotn.. It offers 15 wines for sale in of Aragatsotn to come and discover on site or to buy online.
Looking for the best Winery Van Ardi wines in Aragatsotn among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Van Ardi 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 Van Ardi wines with technical and enological descriptions.
How Winery Van Ardi wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of tibs (ethiopia), navarin of lamb or chicken massala.
On the nose the other wine of Winery Van Ardi. often reveals types of flavors of cream, tropical or pear and sometimes also flavors of stone, honey or melon.
The wine region of Aragatsotn of Armenia. Wineries and vineyards like the Domaine Voskevaz (ՈՍԿԵՎԱԶ) or the Domaine Tariri produce mainly wines red, white and sweet. On the nose of Aragatsotn often reveals types of flavors of cherry, blueberry or tropical fruit and sometimes also flavors of floral, cranberry or strawberries. We currently count 5 estates and châteaux in the of Aragatsotn, producing 42 different wines in conventional, organic and biodynamic agriculture.
The wines of Aragatsotn go well with generally quite well with dishes of beef, lamb or spicy food.
How Winery Van Ardi wines pair with each other generally quite well with dishes such as recipes .
How Winery Van Ardi wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of mexican beef tacos, lamb with masalé sauce and rice or roast doe in the oven.
On the nose the red wine of Winery Van Ardi. often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit, dried fruit.
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
How Winery Van Ardi wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of hungarian goulash, moroccan tagine with lamb and cardoons or red wine fondue.
Planning a wine route in the of Aragatsotn? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Van Ardi.
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Rully appellation. Here the vineyard is planted on different hills which have very different gelogicial characteristics. It partly explains the great diversity in the expression of the Rully wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 20 ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
Awaken the explorer within you and discover the most famous Climats of Bourgogne! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ ...
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
