The Winery Bertelsen is one of the best wineries to follow in Yakima Valley.. It offers 8 wines for sale in of Yakima Valley to come and discover on site or to buy online.
Looking for the best Winery Bertelsen wines in Yakima Valley among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bertelsen 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 Bertelsen wines with technical and enological descriptions.
How Winery Bertelsen wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, fillet of lamb in potato dressing or rabbit with prunes.
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
How Winery Bertelsen wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of english breakfast, grilled sea bass with herbs or mushroom, bacon and gruyere quiche.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Planning a wine route in the of Yakima Valley? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bertelsen.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
