Crimea is a land of wonderful nature, unique terroirs, and experimental wineries. We will explore the most iconic wineries, travelling from the western foothills towards the south and west. Today, in the valleys where the armies of the Russian emperor fought against the French and British, you will find young grapevines planted across to the horizon – many of them, in fact, of French origin. The Crimean lands have long been known for their Cabernet Sauvignon, Chardonnay, Riesling, Pinot Grigio and Merlot. Following closely behind is the Gewurztraminer, Syrah or Cabernet Franc, and other long-lost local autochthonous varieties. The revival of Crimean winemaking began from a clean slate, attracting more and more tourists to the region every year.
– why Crimea is called little Italy;
– why the winemakers use sulphur dioxide – and whether it is necessary;
– how to turn partially fermented wine into a popular drink for a hot summer;
– why Black Sea oysters are sweet to the taste and have a shell with a skirt.
