Winery Cellars 33The Betty White
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the The Betty White from the Winery Cellars 33
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Betty White of Winery Cellars 33 in the region of California is a powerful.
Food and wine pairings with The Betty White
Pairings that work perfectly with The Betty White
Original food and wine pairings with The Betty White
The The Betty White of Winery Cellars 33 matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta bolognese, peasant minestrone or gari (cassava flour) with shrimps (africa).
Details and technical informations about Winery Cellars 33's The Betty White.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of The Betty White from Winery Cellars 33 are 2015, 0
Informations about the Winery Cellars 33
The Winery Cellars 33 is one of of the world's greatest estates. It offers 19 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
