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Pošip is generally light bodied, around 12-13% in alcohol. The best Smokvica wines are served at the temperature of 14 °C. It is a natural companion for fish dishes as well as Pršut and such light-bodied Croatian cheeses as Paški sir .
The white wine made from the Ribolla grape is typically a light bodied wine with high acidity and floral notes. The wine can produce a more New World style with some oak aging. [ 2 ] A number of producers in the Collio Goriziano , Gorizia Hills and Vipava Valley regions ferment the variety with its skins, to produce a more substantial style ...
Other Bulgarian wine regions growing some Dimyat include Haskovo and Varna. [6] After Rkatsiteli, it is the second most widely planted white grape variety with over 23,720 acres (9,600 hectares) planted in 2005. [4] Dimiat is most commonly found in south and eastern Bulgaria, areas that used to be part of the historical region of Thrace.
So we tapped a beverage expert to give us the lowdown on the most popular types of white wine, the foods they pair best with and which ones are delicious to sip all on their own. (Note: The wine ...
A white, light body wine that ranges from dry to off-dry, it can be made from Riesling, Müller-Thurgau, or Elbling grapes. The wine often has a Qualitätswein bestimmter Anbaugebiete (QbA) classification, meaning that it was produced in accordance with regional appellation laws and has been tested for compliance by an official committee. In ...
The dry Furmint drew the attention of the world's wine connoisseurs and experts when the Úrágya 2000 single vineyard selection was introduced by István Szepsy. The wine expressed great minerality, complexity and structure, which has been experienced only in the finest white wines of historic regions like Burgundy or the Mosel before.
Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso.
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