Winery FlirtWhite
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 White from the Winery Flirt
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery Flirt in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the White of Winery Flirt in the region of California often reveals types of flavors of oak, tree fruit or citrus fruit and sometimes also flavors of floral.
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery Flirt matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with porcini mushrooms, pork roll with tomato sauce or shrimp with cream and fettuccine.
Details and technical informations about Winery Flirt's White.
Discover the grape variety: Alphonse Lavallée
Alphonse Lavallée noir is a grape variety that originated in France. It produces a variety of grape used for wine making. However, it can also be found eating on our tables! This variety of grape is characterized by large bunches and large grapes. Alphonse Lavallée noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Languedoc & Roussillon, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of White from Winery Flirt are 2011, 0, 2008
Informations about the Winery Flirt
The Winery Flirt is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
