Winery ImpressPetit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Petit Verdot of the Winery Impress is in the top 30 of wines of California.
Wine flavors and olphactive analysis
On the nose the Petit Verdot of Winery Impress in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Petit Verdot
Pairings that work perfectly with Petit Verdot
Original food and wine pairings with Petit Verdot
The Petit Verdot of Winery Impress matches generally quite well with dishes of beef or mature and hard cheese such as recipes of lamb skewers or papillotes of herring with comté cheese.
Details and technical informations about Winery Impress's Petit Verdot.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Petit Verdot from Winery Impress are 2017, 0
Informations about the Winery Impress
The Winery Impress is one of of the world's greatest estates. It offers 4 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
