Winery AllureBubbly Pink Moscato
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Bubbly Pink Moscato from the Winery Allure
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Bubbly Pink Moscato of Winery Allure in the region of California is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Bubbly Pink Moscato of Winery Allure in the region of California often reveals types of flavors of tree fruit.
Food and wine pairings with Bubbly Pink Moscato
Pairings that work perfectly with Bubbly Pink Moscato
Original food and wine pairings with Bubbly Pink Moscato
The Bubbly Pink Moscato of Winery Allure matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chicken chop suey, apple chips or phad thai (thai style fried noodles).
Details and technical informations about Winery Allure's Bubbly Pink Moscato.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Bubbly Pink Moscato from Winery Allure are 0, 2008
Informations about the Winery Allure
The Winery Allure is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
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.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
