Winery Hawk HavenFlying Press White
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Riesling.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Flying Press White from the Winery Hawk Haven
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Flying Press White of Winery Hawk Haven in the region of New Jersey is a powerful.
Food and wine pairings with Flying Press White
Pairings that work perfectly with Flying Press White
Original food and wine pairings with Flying Press White
The Flying Press White of Winery Hawk Haven matches generally quite well with dishes of pasta, pork or shellfish such as recipes of zucchini and goat cheese lasagna, north welsch or knife feet.
Details and technical informations about Winery Hawk Haven's Flying Press White.
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 Flying Press White from Winery Hawk Haven are 0
Informations about the Winery Hawk Haven
The Winery Hawk Haven is one of of the world's great estates. It offers 28 wines for sale in the of New Jersey to come and discover on site or to buy online.
The wine region of New Jersey
East Coast US vineyard, tempered by the Atlantic and Delaware Bay (190-217 frost-free days). Bordeaux and Burgundy diversity on draining sandy soils. Firm Cabernet Sauvignon reds with signature notes of blackcurrant, black cherry, cedar and tobacco. Peppery Cabernet Franc, round Merlot (plum, cocoa).
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
