Barnstormer WineryNosedive
Sweet wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Nosedive of Barnstormer Winery in the region of New York often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Nosedive
Pairings that work perfectly with Nosedive
Original food and wine pairings with Nosedive
The Nosedive of Barnstormer Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of sloth pork loin, quiche with leeks and fresh salmon from flo or savoyard fondue.
Details and technical informations about Barnstormer Winery's Nosedive.
Discover the grape variety: Bacchus blanc
Intraspecific crossing between the sylvaner x riesling and the Müller-Thurgau obtained in 1933 in Germany by Peter Morio and Bernhard Husfeld. It can be found in England, Switzerland, Canada, ... in France, it is almost unknown.
Last vintages of this wine
The best vintages of Nosedive from Barnstormer Winery are 0
Informations about the Barnstormer Winery
The Barnstormer Winery is one of of the world's greatest estates. It offers 33 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
The wine region of Finger Lakes is located in the region of New York of United States. We currently count 165 estates and châteaux in the of Finger Lakes, producing 1354 different wines in conventional, organic and biodynamic agriculture. The wines of Finger Lakes go well with generally quite well with dishes .
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
