Winery CougarEstate Reserve Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Estate Reserve Pinot Grigio from the Winery Cougar
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Estate Reserve Pinot Grigio of Winery Cougar in the region of California is a .
Food and wine pairings with Estate Reserve Pinot Grigio
Pairings that work perfectly with Estate Reserve Pinot Grigio
Original food and wine pairings with Estate Reserve Pinot Grigio
The Estate Reserve Pinot Grigio of Winery Cougar matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of coconut beans, fried chicken or quiche with mixed vegetables.
Details and technical informations about Winery Cougar's Estate Reserve Pinot Grigio.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
Informations about the Winery Cougar
The Winery Cougar is one of of the world's great estates. It offers 35 wines for sale in the of Temecula Valley to come and discover on site or to buy online.
The wine region of Temecula Valley
The wine region of Temecula Valley is located in the region of South Coast of California of United States. We currently count 60 estates and châteaux in the of Temecula Valley, producing 715 different wines in conventional, organic and biodynamic agriculture. The wines of Temecula Valley go well with generally quite well with dishes .
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
