Winery Gros VentreHigh Country White
White wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Vermentino.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the High Country White from the Winery Gros Ventre
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the High Country White of Winery Gros Ventre in the region of California is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with High Country White
Pairings that work perfectly with High Country White
Original food and wine pairings with High Country White
The High Country White of Winery Gros Ventre matches generally quite well with dishes of pasta, pork or shellfish such as recipes of spaghetti neapolitan style, beef bourguignon with cookéo or lobster tail armorican style.
Details and technical informations about Winery Gros Ventre's High Country White.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of High Country White from Winery Gros Ventre are 0, 2017
Informations about the Winery Gros Ventre
The Winery Gros Ventre is one of of the world's greatest estates. It offers 13 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
