Winery La Clarine FarmFNA
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the FNA from the Winery La Clarine Farm
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the FNA of Winery La Clarine Farm in the region of California is a powerful.
Food and wine pairings with FNA
Pairings that work perfectly with FNA
Original food and wine pairings with FNA
The FNA of Winery La Clarine Farm matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with vegetables, stuffed squid in the sétoise sauce or mussels with beer.
Details and technical informations about Winery La Clarine Farm's FNA.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of FNA from Winery La Clarine Farm are 0
Informations about the Winery La Clarine Farm
The Winery La Clarine Farm is one of of the world's great estates. It offers 33 wines for sale in the of Sierra Foothills to come and discover on site or to buy online.
The wine region of Sierra Foothills
The wine region of Sierra Foothills is located in the region of California of United States. We currently count 249 estates and châteaux in the of Sierra Foothills, producing 661 different wines in conventional, organic and biodynamic agriculture. The wines of Sierra Foothills 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
