The flavor of oaky in wine of United States
Discover the of United States wines revealing the of oaky flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
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.
The word of the wine: Bright
Said of a wine whose acidity is the dominant characteristic, making it fresh and nervous.
Other flavors in the same category
What are the typical grape varieties with flavor d'oaky of United States?
- Cabernet-sauvignonIn 32% of wines with flavor d'oaky
- ZinfandelIn 29% of wines with flavor d'oaky
- Pinot noirIn 15% of wines with flavor d'oaky
- ChardonnayIn 11% of wines with flavor d'oaky
- MerlotIn 9% of wines with flavor d'oaky
- Cabernet francIn 5% of wines with flavor d'oaky
- Petit verdotIn 3% of wines with flavor d'oaky
- MalbecIn 3% of wines with flavor d'oaky
- MourvèdreIn 3% of wines with flavor d'oaky
- Pinot grisIn 3% of wines with flavor d'oaky
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