Winery Anna PesaAmerican Chenin Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with lean fish, shellfish or mild and soft cheese.
Taste structure of the American Chenin Blanc from the Winery Anna Pesa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the American Chenin Blanc of Winery Anna Pesa in the region of California is a with a nice freshness.
Food and wine pairings with American Chenin Blanc
Pairings that work perfectly with American Chenin Blanc
Original food and wine pairings with American Chenin Blanc
The American Chenin Blanc of Winery Anna Pesa matches generally quite well with dishes of shellfish, spicy food or lean fish such as recipes of samoussa 3 reunionese cheeses, shrimp in coconut milk curry or baked fish moroccan style.
Details and technical informations about Winery Anna Pesa's American Chenin Blanc.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of American Chenin Blanc from Winery Anna Pesa are 0
Informations about the Winery Anna Pesa
The Winery Anna Pesa is one of of the world's greatest estates. It offers 13 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
