Winery AlbenzaCortese
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Cortese from the Winery Albenza
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cortese of Winery Albenza in the region of Piedmont is a powerful.
Food and wine pairings with Cortese
Pairings that work perfectly with Cortese
Original food and wine pairings with Cortese
The Cortese of Winery Albenza matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti with shrimp and cream, chicken and shrimp jambalaya or golden apple and bacon gratin with spices.
Details and technical informations about Winery Albenza's Cortese.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Cortese from Winery Albenza are 0
Informations about the Winery Albenza
The Winery Albenza is one of of the world's greatest estates. It offers 7 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Decanting
Decanting, an operation performed by a sommelier with a decanter to separate the clear wine from the solid parts in a bottle.
