Winery Hilmy CellarsPersephone
White wine
This wine is a blend of 2 varietals which are the Marsanne and the Viognier.
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Persephone of Winery Hilmy Cellars in the region of Texas often reveals types of flavors of earth, tree fruit or spices and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Persephone
Pairings that work perfectly with Persephone
Original food and wine pairings with Persephone
The Persephone of Winery Hilmy Cellars matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of lentils and morteau sausages, quinoa patties with courgettes and fresh goat cheese or mussels with curry.
Details and technical informations about Winery Hilmy Cellars's Persephone.
Discover the grape variety: Marsanne
Rich, structured whites with a round palate and long finish, with aromas of ripe yellow fruits, honey, white flowers, toasted almond and mineral notes. Fine ageing potential, developing waxy and truffle nuances with age. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with roussanne. Also exported to Australia (Victoria) and California. Native Rhône variety.
Last vintages of this wine
The best vintages of Persephone from Winery Hilmy Cellars are 2015, 2017, 2016, 0
Informations about the Winery Hilmy Cellars
The Winery Hilmy Cellars is one of of the world's greatest estates. It offers 37 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
5th US producer with a Mediterranean style suited to the heat. Signature Tempranillo as red: fleshy and fruity with notes of ripe cherry, plum and sweet spices, round tannins. Also dense Tannat, spicy Mourvèdre, juicy Sangiovese, peppery Syrah. Suited aromatic whites: full Viognier (apricot, flowers), saline Vermentino, lively Albariño.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
