The flavor of microbio in wine of United States

Discover the of United States wines revealing the of microbio flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).

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More information on of United States flavors

The United States has confidently come of age as one of the world's leading wine-producing nations. Their reputation may be based on the world-famous Napa and Sonoma, but the U. S. is home to countless lesser-known wine regions that produce world-class wines (obvious examples are Oregon's Willamette Valley and New York's Finger Lakes).

Wine has been produced in the United States for about 400 years, but it is only in the last 40 years that American wine has really begun to gain respect on a global scale. Today, the United States is the fourth largest wine-producing nation in the world (behind France, Italy and Spain), producing about 18. 5 million hectoliters per year. All 50 U.

S. states produce wine to some degree, although 95 percent of it comes from just four of them. California is by far the most prolific, producing five times the combined total of the next three: Washington, Oregon and New York. The 5% that comes from the other states, led by Texas and Virginia, is produced largely for local consumption rather than for domestic or international markets.

What are the typical grape varieties with flavor de microbio of United States?

Cabernet-sauvignonIn 29% of wines with flavor de microbio
ZinfandelIn 14% of wines with flavor de microbio
Pinot noirIn 13% of wines with flavor de microbio
MerlotIn 13% of wines with flavor de microbio
Cabernet francIn 9% of wines with flavor de microbio

Petit verdotIn 7% of wines with flavor de microbio
ChardonnayIn 6% of wines with flavor de microbio
RieslingIn 5% of wines with flavor de microbio
MourvèdreIn 4% of wines with flavor de microbio
GewurztraminerIn 2% of wines with flavor de microbio

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