Winery KundePetit Verdot Limited Selection
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Petit Verdot Limited Selection
Pairings that work perfectly with Petit Verdot Limited Selection
Original food and wine pairings with Petit Verdot Limited Selection
The Petit Verdot Limited Selection of Winery Kunde matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef tongue with mushrooms or chicken gaston gérard style.
Details and technical informations about Winery Kunde's Petit Verdot Limited Selection.
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 Limited Selection from Winery Kunde are 2009, 0
Informations about the Winery Kunde
The Winery Kunde is one of of the world's great estates. It offers 53 wines for sale in the of Sonoma Valley to come and discover on site or to buy online.
The wine region of Sonoma Valley
The wine region of Sonoma Valley is located in the region of Sonoma County of California of United States. We currently count 312 estates and châteaux in the of Sonoma Valley, producing 950 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma Valley go well with generally quite well with dishes .
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
