Winery Cara MelloPeach
Sweet wine
This wine generally goes well with sweet desserts
Food and wine pairings with Peach
Pairings that work perfectly with Peach
Original food and wine pairings with Peach
The Peach of Winery Cara Mello matches generally quite well with dishes of sweet desserts such as recipes of yoghurt cake.
Details and technical informations about Winery Cara Mello's Peach.
Discover the grape variety: Bourboulenc
Bourboulenc is mainly grown in the southern part of France. It is a white grape variety that ripens quite late. It can only be harvested around 25 September and for an average of only one month. Bourboulenc is particularly fond of low-lying, but at the same time warm and dry locations. The aroma of this grape variety is not very pronounced, but it has a certain exotic fruit and floral aroma such as broom. The result is a low alcohol wine with subtle and fleeting aromas. Blanquette, bourboulanc, bourboulenque, doucillon, clairette dorée and clairette blanche are all names that can designate bourboulenc. This grape variety is very sensitive to diseases common to all vine plants such as magnesium deficiency, mildew and oidium. Bourboulenc can be used as a table grape. Most French people keep the bunches until Christmas in order to present them on the festive table as desserts.
Last vintages of this wine
The best vintages of Peach from Winery Cara Mello are 0
Informations about the Winery Cara Mello
The Winery Cara Mello is one of of the world's greatest estates. It offers 5 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
