Winery CardoneBlush Veneto Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Blush Veneto Pinot Grigio from the Winery Cardone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blush Veneto Pinot Grigio of Winery Cardone in the region of Veneto is a .
Food and wine pairings with Blush Veneto Pinot Grigio
Pairings that work perfectly with Blush Veneto Pinot Grigio
Original food and wine pairings with Blush Veneto Pinot Grigio
The Blush Veneto Pinot Grigio of Winery Cardone matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of rice with seafood, tuna, pepper and tomato quiche or rabbit stew the old fashioned way.
Details and technical informations about Winery Cardone's Blush Veneto Pinot Grigio.
Discover the grape variety: Frontenac
Deeply coloured, fruity reds with a dense purple robe, supple tannins and firm acidity, with intense aromas of black cherry, plum, blackcurrant, blackberry and spicy notes. Also made as expressive rosés and ice wines (Frontenac Gris). An extremely cold-hardy interspecific variety (down to -35°C on the vine), producing wines in cold US states (Minnesota, Wisconsin, Vermont) and Canada (Quebec). Created in 1996 at the University of Minnesota.
Last vintages of this wine
The best vintages of Blush Veneto Pinot Grigio from Winery Cardone are 0
Informations about the Winery Cardone
The Winery Cardone is one of of the world's greatest estates. It offers 7 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
