Winery Lone Star - Drinkin Buddy

Winery Lone StarDrinkin Buddy

The Drinkin Buddy of Winery Lone Star is a wine from the region of Texas.
This wine generally goes well with
The Drinkin Buddy of the Winery Lone Star is in the top 0 of wines of Texas.

Details and technical informations about Winery Lone Star's Drinkin Buddy.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
14.4°
Allergens
Contains sulfites

Discover the grape variety: VB Cal 6-04

Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which is resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.

Informations about the Winery Lone Star

The winery offers 10 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Texas
Find the Winery Lone Star on Facebook

The Winery Lone Star is one of of the world's greatest estates. It offers 5 wines for sale in the of Texas to come and discover on site or to buy online.

Top wine Texas
In the top 150000 of of United States wines
In the top 3000 of of Texas wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Texas

Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.

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.

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