The flavor of microbio in wine of California
Discover the of California wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of California flavors
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
With its mountains, valleys, plains and plateaus, California's topography is as Complex as its Climate, offering winemakers a bewildering array of terroirs. California wines have only gained worldwide recognition in recent decades (especially after the 1976 Paris ruling). However, the state's wine history goes back more than 200 years. European vines were first planted in the 18th century, when settlers and missionaries moved up and down the West Coast.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
Other flavors in the same category
What are the typical grape varieties with flavor de microbio of California?
- Cabernet-sauvignonIn 28% of wines with flavor de microbio
- Pinot noirIn 23% of wines with flavor de microbio
- ChardonnayIn 18% of wines with flavor de microbio
- ZinfandelIn 12% of wines with flavor de microbio
- MerlotIn 10% of wines with flavor de microbio
- MalbecIn 7% of wines with flavor de microbio
- MourvèdreIn 4% of wines with flavor de microbio
- Petit verdotIn 4% of wines with flavor de microbio
- ValdiguiéIn 2% of wines with flavor de microbio
- Cabernet francIn 2% of wines with flavor de microbio
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