Winery Grand Cru VineyardsPremium Selection Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Premium Selection Pinot Grigio from the Winery Grand Cru Vineyards
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Premium Selection Pinot Grigio of Winery Grand Cru Vineyards in the region of California is a .
Food and wine pairings with Premium Selection Pinot Grigio
Pairings that work perfectly with Premium Selection Pinot Grigio
Original food and wine pairings with Premium Selection Pinot Grigio
The Premium Selection Pinot Grigio of Winery Grand Cru Vineyards matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of baked pork chops, lamb tagine with honey and onions or the mushroom pie, so simple and so good!.
Details and technical informations about Winery Grand Cru Vineyards's Premium Selection Pinot Grigio.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Premium Selection Pinot Grigio from Winery Grand Cru Vineyards are 2018, 2016, 2015
Informations about the Winery Grand Cru Vineyards
The Winery Grand Cru Vineyards is one of of the world's greatest estates. It offers 10 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
