Winery Keel & CurleyKey West - Key Lime
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Key West - Key Lime of Winery Keel & Curley in the region of Florida often reveals types of flavors of oak, citrus fruit.
Food and wine pairings with Key West - Key Lime
Pairings that work perfectly with Key West - Key Lime
Original food and wine pairings with Key West - Key Lime
The Key West - Key Lime of Winery Keel & Curley matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of endives with smoked salmon au gratin, linguine with squid ink and cockles or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Keel & Curley's Key West - Key Lime.
Discover the grape variety: Ravat blanc
Interspecific crossing between Seibel 5474 (Seibel 405 x Seibel 867) and Chardonnay by Jean-François Ravat. After 1945, it was already considered a quality grape variety, and is now listed in the Official Catalogue of Vine Varieties, list A1.
Last vintages of this wine
The best vintages of Key West - Key Lime from Winery Keel & Curley are 0
Informations about the Winery Keel & Curley
The Winery Keel & Curley is one of of the world's greatest estates. It offers 13 wines for sale in the of Florida to come and discover on site or to buy online.
The wine region of Florida
Florida is a state located in the southeast corner of the United States. It is bordered by Alabama and Georgia to the North, the Gulf of Mexico to the west and the Atlantic Ocean to the east. The state covers an area of 66,500 square miles (170,000 square km) between latitudes 24°N and 31°N. It is a similar distance from the equator and the North Sea.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
