Winery Castel GrischCayuga White
White wine
This wine generally goes well with
Details and technical informations about Winery Castel Grisch's Cayuga White.
Discover the grape variety: Thompson seedless
Very productive seedless table grape with long clusters and golden berries with thin skin and crunchy flesh, sweet and fresh flavour. Also used for raisins (sultanas), grape juice and vinification of neutral whites. Grown massively in California, Iran, Turkey, Australia and the Mediterranean, one of the most planted varieties in the world. American synonym for Sultanine, a historic white seedless variety of probable Turkish-Iranian origin.
Last vintages of this wine
The best vintages of Cayuga White from Winery Castel Grisch are 0
Informations about the Winery Castel Grisch
The Winery Castel Grisch is one of of the world's great estates. It offers 26 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
Quality hub of the American northeast, signature Riesling: dry, lively, mineral whites with notes of green apple, lemon, white peach and wet stone, sharp acidity comparable to the best Germans. Also off-dry and sweet botrytised versions. Precise Chardonnay, fine, fresh Pinot Noir (red fruits), peppery Cabernet Franc. Continental climate tempered by 11 glacial lakes (Cayuga, Seneca).
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
