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 pasta with tuna and tomato sauce, rabbit in white wine (casserole) or scallops with coconut cream.
Details and technical informations about Winery Gros Ventre's High Country White.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
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
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
