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Article: Come on baby light my fire... LIVE FOR WINE.(Features)
- Article from:
- The Mail on Sunday (London, England)
- Article date:
- November 1, 2009
CopyrightCOPYRIGHT 2009 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: OLLY SMITH
I'm a huge fan of spice in my food, whether it comes from horseradish, jalapenos or peppercorns - but spice in wine is just as thrilling. And Bonfire Night is the perfect time to ignite your palate. Spicy flavours often come from the grape variety itself, as in the case of Grenache with its white-pepper edge or Syrah/Shiraz (same grape, different name), which often has a smoky, charry tang. You can also find leathery and earthy spices in wines that have been aged for a while (as in the case of Spanish Gran Reserva Riojas) or more truffly scents (as in Italian Barolo) and even cigar-box-type smells (red wines from Bordeaux). White wine spice ...
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Article: No 6: Macallan Gran Reserva.
Sunday Business (London, England);
January 21, 2001 ;
432 words
... ... aside and, 18 years later, the product is being marketed as Gran Reserva. While this is the most evolved form of the Macallan on ... the epitome of balanced, rich Speyside malt. The Macallan Gran Reserva is available from specialist wine and spirit stores.
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