Winery Gatlinburg Wine Cellar - High & Dry

Winery Gatlinburg Wine CellarHigh & Dry

The High & Dry of Winery Gatlinburg Wine Cellar is a red wine from the region of Tennessee.
This wine generally goes well with

Details and technical informations about Winery Gatlinburg Wine Cellar's High & Dry.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Avana

Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.

Informations about the Winery Gatlinburg Wine Cellar

The winery offers 7 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Tennessee

The Winery Gatlinburg Wine Cellar is one of of the world's greatest estates. It offers 7 wines for sale in the of Tennessee to come and discover on site or to buy online.

Top wine Tennessee
In the top 150000 of of United States wines
In the top 450 of of Tennessee wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Tennessee

Tennessee is a state located in the south-central United States, between the Mississippi River and the Appalachian mountain range. The state has a fairly Long history of winemaking, which began with European settlers in the 1800s and peaked at the turn of the century, but its wine industry is overshadowed by its whiskey production. The state is the home of Tennessee whiskey, a regional style of Bourbon that requires charcoal filtering, a common practice not required for other American whiskies. It was the abundance of oak trees for barrels that initiated the state's thriving whiskey industry.

The word of the wine: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.

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