Winery CelaenoAntoine Creek Vineyard Pinot Noir
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Antoine Creek Vineyard Pinot Noir from the Winery Celaeno
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antoine Creek Vineyard Pinot Noir of Winery Celaeno in the region of Washington is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Antoine Creek Vineyard Pinot Noir of Winery Celaeno in the region of Washington often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Antoine Creek Vineyard Pinot Noir
Pairings that work perfectly with Antoine Creek Vineyard Pinot Noir
Original food and wine pairings with Antoine Creek Vineyard Pinot Noir
The Antoine Creek Vineyard Pinot Noir of Winery Celaeno matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, roast veal grand-mère madou or salmon and goat cheese quiche.
Details and technical informations about Winery Celaeno's Antoine Creek Vineyard Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Antoine Creek Vineyard Pinot Noir from Winery Celaeno are 2012
Informations about the Winery Celaeno
The Winery Celaeno is one of of the world's greatest estates. It offers 14 wines for sale in the of Okanogan County to come and discover on site or to buy online.
The wine region of Okanogan County
The wine region of Okanogan County is located in the region of Washington of United States. Wineries and vineyards like the Domaine Joie Farm or the Domaine Quinta Ferreira produce mainly wines red, white and pink. The most planted grape varieties in the region of Okanogan County are Pinot noir, Merlot and Pinotage, they are then used in wines in blends or as a single variety. On the nose of Okanogan County often reveals types of flavors of citrus, tree fruit or spices and sometimes also flavors of non oak, tropical fruit or vegetal.
The wine region of Washington
Washington State is located in the Pacific Northwest of the United States, immediately north of Oregon. Although the history of the wine industry is relatively Short, Washington's 900-plus wineries and 350-plus independent winemakers, with more than 50,000 acres of vineyards, now produce more wine than any other state except California. Almost all wine production is in the hot, desert-like eastern Part of Washington, although there is some Grape growing and an AVA (Puget Sound) in the cooler, wetter west. White Chardonnay and Riesling grapes, and red Merlot, Cabernet Sauvignon and Syrah grapes are the main varieties grown in Washington, but the region produces quality wines from nearly 70 different grape varieties.
News related to this wine
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We created this photomontage, to show you the landscapes and the different characteristics of the 14 geographical denominations of the Bourgogne appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on the Bourgogne appellation! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/comp ...
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.