Fort Berens Estate WineryWhite Gold
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the White Gold of Fort Berens Estate Winery in the region of British Columbia often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with White Gold
Pairings that work perfectly with White Gold
Original food and wine pairings with White Gold
The White Gold of Fort Berens Estate Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of brussels sprouts with bacon in a casserole, croque-monsieur with tuna or quiche without eggs.
Details and technical informations about Fort Berens Estate Winery's White Gold.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of White Gold from Fort Berens Estate Winery are 0
Informations about the Fort Berens Estate Winery
The Fort Berens Estate Winery is one of of the world's greatest estates. It offers 19 wines for sale in the of British Columbia to come and discover on site or to buy online.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Viscosity
Consistency of wine reminiscent of the tactile sensation of sugar syrup with varying degrees of fluidity, due to the alcohol and natural sugar in the grapes present in sweet wines. In excess, this sensation can make the wine pasty and heavy. To the eye, viscosity is referred to as tears.
