The Winery EmmaLily of Santa Clara County of California
The Winery EmmaLily is one of the largest wineries in the world. It offers 4 wines for sale in of Santa Clara County to come and discover on site or to buy online.
Looking for the best Winery EmmaLily wines in Santa Clara County among all the wines in the region? Check out our tops of the best red, white or effervescent Winery EmmaLily wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery EmmaLily wines with technical and enological descriptions.
How Winery EmmaLily wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of homemade beef stew, lamb fillet with monbazillac or canned duck confit.
In the mouth the red wine of Winery EmmaLily. is a powerful with a lot of tannins present in the mouth.
The wine region of Santa Clara County is located in the region of Central Coast of California of United States. Wineries and vineyards like the Domaine A Tribute to Grace or the Testarossa Winery produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Santa Clara County are Zinfandel, Cabernet-Sauvignon and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Santa Clara County often reveals types of flavors of black fruit, microbio or vegetal and sometimes also flavors of oak, non oak or earth.
In the mouth of Santa Clara County is a powerful with a nice freshness. We currently count 17 estates and châteaux in the of Santa Clara County, producing 31 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Clara County go well with generally quite well with dishes of beef, mature and hard cheese or pork.
Planning a wine route in the of Santa Clara County? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery EmmaLily.
The origin of this American interspecific hybrid of the southern Vitis Aestivalis group, also called Vitis Bourquiniana, is not known for certain. In South Carolina (United States), it was propagated in the early 1800s by a Frenchman, Nicholas Herbemont (1771-1839), who found his first origins in Champagne. In France, it is one of six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello. The Herbemont is very similar to the Jacquez - also called black spanish or lenoir - and has practically disappeared in favour of the latter.
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.