Winery Burntshirt VineyardsO Cellars Reserve Grüner Veltliner
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with O Cellars Reserve Grüner Veltliner
Pairings that work perfectly with O Cellars Reserve Grüner Veltliner
Original food and wine pairings with O Cellars Reserve Grüner Veltliner
The O Cellars Reserve Grüner Veltliner of Winery Burntshirt Vineyards matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of texas style ribs / loin ribs, gratin of ravioli with salmon or chipirons / squids with tomato (basque country).
Details and technical informations about Winery Burntshirt Vineyards's O Cellars Reserve Grüner Veltliner.
Discover the grape variety: Vernatsch
Light, fruity reds with a clear ruby robe, silky tannins and an airy, fresh palate, with signature aromas of red fruits (strawberry, cherry), soft spices, almond and alpine floral notes. A distinctively refreshing profile to drink young. Star of Alto Adige Vernatsch DOC and Lago di Caldaro DOC, the alpine signature of South Tyrol. German synonym of the Italian Schiava, native black grape of Südtirol, widely planted in Alto Adige and Trentino.
Last vintages of this wine
The best vintages of O Cellars Reserve Grüner Veltliner from Winery Burntshirt Vineyards are 0
Informations about the Winery Burntshirt Vineyards
The Winery Burntshirt Vineyards is one of of the world's great estates. It offers 29 wines for sale in the of North Carolina to come and discover on site or to buy online.
The wine region of North Carolina
Historic US southeastern wine state (top US producer before Prohibition). Yadkin Valley as the main quality zone: signature Cabernet Franc (red fruit, bell pepper, violet, fresh herbs, supple tannins). Also dense Petit Verdot, round Merlot, fruity Sangiovese. Chardonnay whites and rich Petit Manseng (apricot, honey).
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
