Winery Dalwood (UK)White
This wine generally goes well with
The White of the Winery Dalwood (UK) is in the top 0 of wines of Devon.
Details and technical informations about Winery Dalwood (UK)'s White.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Informations about the Winery Dalwood (UK)
The Winery Dalwood (UK) is one of of the world's greatest estates. It offers 3 wines for sale in the of Devon to come and discover on site or to buy online.
The wine region of Devon
The wine region of Devon is located in the region of England of United Kingdom. Wineries and vineyards like the Domaine The Exquisite Collection or the Lyme Bay Winery produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Devon are Pinot noir, Madeleine angevine and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Devon often reveals types of flavors of pineapple, raspberry or tree fruit and sometimes also flavors of citrus fruit, floral or tropical fruit.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
News related to this wine
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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.