The Winery Barnard Griffin is one of the best wineries to follow in Columbia Valley.. It offers 50 wines for sale in of Columbia Valley to come and discover on site or to buy online.
Looking for the best Winery Barnard Griffin wines in Columbia Valley among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Barnard Griffin wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Barnard Griffin wines with technical and enological descriptions.
How Winery Barnard Griffin wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit in white wine (casserole), quick salmon and zucchini lasagna or pasta with vongoles (flat clams).
On the nose the white wine of Winery Barnard Griffin. often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of non oak, microbio or vegetal. In the mouth the white wine of Winery Barnard Griffin. is a powerful with a nice freshness.
The wine region of Columbia Valley is located in the region of Washington of United States. We currently count 841 estates and châteaux in the of Columbia Valley, producing 3147 different wines in conventional, organic and biodynamic agriculture. The wines of Columbia Valley go well with generally quite well with dishes .
How Winery Barnard Griffin wines pair with each other generally quite well with dishes of beef, pasta or veal such as recipes of beef pot-au-feu, macaroni and angel hair gratin or stuffed red mullet ballotines.
On the nose the red wine of Winery Barnard Griffin. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit. In the mouth the red wine of Winery Barnard Griffin. is a powerful with a nice balance between acidity and tannins.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
How Winery Barnard Griffin wines pair with each other generally quite well with dishes of beef, veal or pork such as recipes of pasta al forno (baked pasta), veal shoulder with cream and tarragon or stuffed mushrooms.
On the nose the pink wine of Winery Barnard Griffin. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
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.
How Winery Barnard Griffin wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of oxtail confit in red wine, saddle of lamb stuffed with chicken breast and basil or chicken on a bed of summer vegetables.
On the nose the natural sweet wine of Winery Barnard Griffin. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Planning a wine route in the of Columbia Valley? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Barnard Griffin.
Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vergisson, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...
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.
