Originally blended by James Pimm as an aid to digesting oysters in 1840, Pimm’s went on to be sent to soldiers at the far edges of the Empire, be served at Queen Victoria's lunches and ended up making its debut at Wimbledon in 1971.You'll still find Pimm's pride of place at Wimbledon as well as many iconic cultural events, after all, Pimm's is the signpost of British summertime!
Amaretto made only in Italy: Perfect as an aperitif and with the most elaborate cocktail recipes. Made using hand-picked Apulian almonds which are roasted, and combined with a pinch of sea salt.Serve neat, or with ginger ale or ginger beer and freshly squeezed lemon.
The fruit spread contains at least 70% fruit content, is very deep in color and intense in taste. It is suitable as an addition to various dishes, e.g. with venison, desserts, ice cream, as a spread for cakes, for smoothies, as a spread for bread, etc.390g jar
This Pinot Noir offers us intense aromas of black fruit with characteristic herbal, floral and spicy aromas. Ruby red color with purple hues. The scent of black cherries and berries is intertwined with the scent of herbs and floral fragrances. Medium intense body supported by refined tannins.The aftertaste is complex, fruity with fine tannins.
Learn to recognize aromas and improve your memory.A set of wine aromas for educating and training the scent by distinguishing different notes in the wine. The set contains 12 test tubes with aromas for white wine. The set includes a booklet with an explanation and description of the aromas.Choose one of the vials from the box, open it and approach it to your nose. Try to identify the aroma that you will perceive. Note the number of the vial and find its corresponding description on this booklet to check if you guessed correctly. In the booklet you will find information and description of each aroma, as well as the reasons that may cause their emergence in the oil…