Winery BarefootFruitscato - Apple
Sweet wine
This wine is composed of 100% of the grape variety Moscato.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Fruitscato - Apple
Pairings that work perfectly with Fruitscato - Apple
Original food and wine pairings with Fruitscato - Apple
The Fruitscato - Apple of Winery Barefoot matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pizza calzone with ham and mushrooms, gratin of ravioli with salmon or spaghetti all 'amatriciana.
Details and technical informations about Winery Barefoot's Fruitscato - Apple.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Fruitscato - Apple from Winery Barefoot are 0
Informations about the Winery Barefoot
The Winery Barefoot is one of of the world's great estates. It offers 80 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
