I can’t complain! 💙🇬🇷
Drinking these wines from the Estate Argyros in Santorini. 100% Assyrtiko! Great structure and intensity with aromas of lemon blossom and citrus fruits! .
Tudo azul! 💙🇬🇷
Degustando estes vinhos do Estate Argyros em Santorini. 100% Assyrtiko! Boa estrutura e intensidade com aromas cítricos! .
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How many Cognac barrels you think are stored in this warehouse? A lot, right. As a matter of fact, Cognac needs to age in barrels before hitting the market. A minimum of 2 years for a VS, 4 for VSOP and 10 for XO. On average, Cognac is sold 7 years after the grape has been harvested, but some are kept for even longer. Hence, producers face storing issues and could not afford to have all their barrels aging at the estate. That’s where ORECO enters the game! Some sort of cooperative owned by more that 400 Cognac producers, the company is specialized in storing barrels, casks and spirits and have more than 1’300’000 liters of Cognac in stock! As huge as this sounds it only represents 20% of all of the region’s spirit stock! Oh, and to answer my question, there are 5’000 barrels in that warehouse
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Relaxing Sunday Rose all day!!
BEST wine with Spicy Tonkotsu Ramen? Rosé! Yeah look let's be honest, It's hard for me not to reach for 🍺 when having ramen, but this isn’t Wellington Beer Walks, so I've reached for a glass of house Rosé, to offset the 🌶. It was a very clean Rosé, didn't overpower the savouriness of the noodles with too much primary 🍇 flavours. Keep it Simple Stupid wine match for a Monday, enjoy your week ahead 🍜🍷
From night of the birthday trip to L.A. Flight included wines from 1959 and 1966. So the 1966 Palmer was flawed (completely maderized), but luckily, we had two other great wines in the flight. 1959 Latour: It’s always special to taste a 1959 Latour, but this bottle was not quite as strong as the bottle we had three weeks ago. Still, this is Latour we're talking about, so it was still very nice. It’s a testament to the 1959 Latour that a wine that is obviously not a perfect representative can still be so good. 1966 Cheval Blanc: A nicely matured vintage but more on the austere side of things. Prune, dark fruit, old library book, and tobacco rounded out a rustic aromatic profile. It did have a nice mouthfeel and good length on the finish. Acidity was perhaps a bit high contributing to some tartness. I wonder if this wine would have improved if given more time to come together. Full notes on CellarTracker soon
#winenight #winetour #winelovers #winemaking #redwine #winetasting #winebar #winegeek #winecountry #winerack #wineblog #winedownwednesday #winepics #winewinewine #wineyard #winegram #winemoments #wineanddesign
Salada de muito sabor e acidez com muito frescor brasileiro neste encontro do Berçário. Salada verde com baby rúcula e uma suculenta burrata tiveram a companhia devboquerones en vinagre, enroladinhos em tomates cereja. Tudo temperado com simplicidade - para não interferir no sabor natural e ácido do boquerone -, com azeite de oliva extra-virgem, sal rosa do Himalaia e pimenta-do-reino preta moída na hora. Na taça, direto do Vale dos Vinhedos na Serra Gaúcha, RS, o Espumante Valduga 130 Blanc de Blancs que foi elaborado exclusivamente com uvas Chardonnay de safras especais, através do método tradicional [segunda fermentação na garrafa], e permaneceu em autólise de leveduras por 36 meses.
"My dangerous and delicious wine!" Eram desiguais, mas sabiam partilhar algo!
Depois de uns tantos momentos de aproximação e uns quantos (e em maior quantidade!) de afastamento, haviam chegado à incerteza de uma imagem refletida, sempre que a luz intensa do farol iluminava, à vez, pedaços de mar!
Era ali que estavam!
Aí conseguiam ver claramente, mas a luminosidade era tão fugaz que perceberam que teriam que se adaptar ao burburinho das ondas e à indefinição do mar!
Depois do vinho partilhado alguém sussurrou: "My beautiful and dangerous wine!" Nenhum dos presentes assumiu ter proferido tais palavras embora, ambos, soubessem que se o seu pensamento se tornasse, naquele momento, audível qualquer um poderia ter sido o autor!
Poderia o farol iluminar e dar voz ao pensamento?
Nenhum dos dois quis correr esse risco! Antes de fecharem a porta do pensamento ainda ouviram dizer:
"My beautiful and dangerous wine!..." Desligaram o farol e ninguém soube quais os riscos que correram..." Wine Side Stories
#winesidestories #wine #setubal #vinhosdesetubal #vinhosportugueses #vinhosdeportugal #tinto #vinhotinto #winelove #wineworld #winelover #winelovers
🍷 #winemoments #portuguesewine #risco #wines
What's your favorite Nebbiolo d'Alba? During my last tour in the Roero region, I had the opportunity to discover this interesting wine. It's Nebbiolo d'Alba Mompissano 2015 produced by @cascinachicco
The color is ruby. Smelling it, you can recognize some aromas such as wild strawberry, currant, and a balsamic hint. The wine is well-balanced, quite fresh, quite tannic, and quite persistent.
It can find the best pairing with roast and ripen cheese. 🍾🍷🍇
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