Winery Coeur d'Alene Cellars - Chenin Blanc

Winery Coeur d'Alene CellarsChenin Blanc

The Chenin Blanc of Winery Coeur d'Alene Cellars is a wine from the region of Washington.
This wine generally goes well with
The Chenin Blanc of the Winery Coeur d'Alene Cellars is in the top 0 of wines of Washington.

Details and technical informations about Winery Coeur d'Alene Cellars's Chenin Blanc.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Monica

Supple, fruity reds with a moderate ruby colour, smooth low tannins and a fresh, airy palate; signature aromas of red fruits (cherry, raspberry), gentle spices and Sardinian Mediterranean notes. Refreshing style, perfect as an apéritif. Star of Monica di Sardegna DOC, the approachable face of Sardinian reds. Black grape grown mainly in southern Sardinia around Cagliari.

Informations about the Winery Coeur d'Alene Cellars

The winery offers 24 different wines.
Its wines get an average rating of 4.
It is in the top 20 of the best estates in the region
It is located in Washington
Find the Winery Coeur d'Alene Cellars on Facebook and on Twitter

The Winery Coeur d'Alene Cellars is one of of the world's great estates. It offers 20 wines for sale in the of Washington to come and discover on site or to buy online.

Top wine Washington
In the top 150000 of of United States wines
In the top 300 of of Washington wines
In the top 300000 of wines
In the top 900000 wines of the world

The wine region of Washington

2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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