Chateau Ste. MichelleLimited Release Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Limited Release Petit Verdot of Chateau Ste. Michelle in the region of Washington often reveals types of flavors of oak, black fruit.
Food and wine pairings with Limited Release Petit Verdot
Pairings that work perfectly with Limited Release Petit Verdot
Original food and wine pairings with Limited Release Petit Verdot
The Limited Release Petit Verdot of Chateau Ste. Michelle matches generally quite well with dishes of beef or mature and hard cheese such as recipes of shepherd's pie (quebec!) or veal cutlets with savoy tomme.
Details and technical informations about Chateau Ste. Michelle's Limited Release Petit 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 Limited Release Petit Verdot from Chateau Ste. Michelle are 2012, 0
Informations about the Chateau Ste. Michelle
The Chateau Ste. Michelle is one of of the world's great estates. It offers 168 wines for sale in the of Columbia Valley to come and discover on site or to buy online.
The wine region of Columbia Valley
The wine region of Columbia Valley is located in the region of Washington of United States. We currently count 841 estates and châteaux in the of Columbia Valley, producing 3147 different wines in conventional, organic and biodynamic agriculture. The wines of Columbia Valley go well with generally quite well with dishes .
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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
