The Pecorino grape is a native white grape of Marche, Italy. It is widely cultivated in the Marche and Abruzzo where sheep farming was prevalent; “pecora” is the Italian word for sheep. This grape was almost forgotten as plantings of this low yielding vine decreased in the 1980s when the focus was on bulk wine […]
A premium white grape grown in Greece responsible for producing well structured and intense wines with floral and mineral notes. The grape retains a high acidity level even in a hot climate. There are many century vines in Santorini that grow ungrafted and untrellised, woven like a nest to protect the fruit from the sun […]
This is a mineral and citrus fruit driven light bodied white from Languedoc Rousillon. The grape’s naturally high acid and salinity makes it a natural partener for shellfish.
This Spanish white grape is found mainly in the sub-regions of Valdeorras (Galicia) and Bierzo (Castilla y Leon) and enjoys granite-and-slate-based soil. Good Godello has aromas of ripe yellow fruit; think lemon, golden apple, yellow plum, and pineapple and some versions undergo barrel-aging in French oak which adds a spicy component to the wines. The […]
An Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bittersweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%.
A distilled spirit made from fermented sugarcane juice. Most Cachaça is un-aged and inexpensive, with an intense grassy aroma due to distilling the spirit to a low level of rectification.
A colourless or yellowish-to-amber coloured brandy produced in and around the winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit.
An aromatized, fortified wine flavoured with various botanicals, like roots, barks, flowers, seeds, herbs, and spices.
