Winery BiltmoreAmerican Limited Release Petite Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The American Limited Release Petite Verdot of the Winery Biltmore is in the top 80 of wines of North Carolina.
Wine flavors and olphactive analysis
On the nose the American Limited Release Petite Verdot of Winery Biltmore in the region of North Carolina often reveals types of flavors of earth, microbio or oak and sometimes also flavors of black fruit.
Food and wine pairings with American Limited Release Petite Verdot
Pairings that work perfectly with American Limited Release Petite Verdot
Original food and wine pairings with American Limited Release Petite Verdot
The American Limited Release Petite Verdot of Winery Biltmore matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef with mustard or ravioles from champsaur.
Details and technical informations about Winery Biltmore's American Limited Release Petite Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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 small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of American Limited Release Petite Verdot from Winery Biltmore are 2017, 0
Informations about the Winery Biltmore
The Winery Biltmore is one of of the world's great estates. It offers 96 wines for sale in the of North Carolina to come and discover on site or to buy online.
The wine region of North Carolina
North Carolina is a state located on the east coast of the United States, between the Appalachian Mountains to the west and the Atlantic Ocean to the east. The state's transitional Climate is well suited to growing grapes for wine production, and the state has a Long and illustrious wine-making history. North Carolina's finest wines are made from Vitis vinifera grapes such as Cabernet Sauvignon, Chardonnay, Merlot and Riesling. However, muscadine grapes (Vitis rotundifolia) are native to the region.
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
