Winery Hermit WoodsLake House White
White wine
This wine generally goes well with
Details and technical informations about Winery Hermit Woods's Lake House White.
Discover the grape variety: Arbois
Arbois is a white grape variety of French origin, in Touraine. Its name comes from orboué, a local patois word. It is recommended in the departments of Indre, Indre-et-Vallée de la Loire, Loir-et-Cher, Vallée de la Loiret, Deux-Sèvres and Vienne, and is listed as a grape variety in the Touraine, Touraine Sparkling, Cheverny and Valencay AOCs. Arbois is not widely cultivated in France, covering about 650 hectares, 600 of which are in the Loir-et-Cher region. It is a vigorous variety, but moderately productive (40 to 80 hectoliters per hectare). It is part of the grape varieties used for Vouvray, Crémant de la Loire Valley, Cheverny and Valençay wines. It gives a wine with little acidity, dry, fresh and supple. It is mainly used in blending. This grape variety from the Centre region should not be confused with the vineyard and wine of Arbois, in the Jura.
Last vintages of this wine
The best vintages of Lake House White from Winery Hermit Woods are 0
Informations about the Winery Hermit Woods
The Winery Hermit Woods is one of of the world's greatest estates. It offers 4 wines for sale in the of New Hampshire to come and discover on site or to buy online.
The wine region of New Hampshire
New Hampshire is a small state in the far northeastern United States, bordering Maine, Vermont and Canada. New Hampshire's wine industry is still in its infancy; the state's oldest winery was only established in 1994. The good news is that its early vintages are promising, and New Hampshire wines have won national and international awards in the early 21st century. The state is roughly rectangular in shape and covers 24,000 km² (9,300 square miles) between latitudes 42°N and 45°N, making it roughly equivalent to southern France.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
