Winery Stony LonesomeEstate Reserve Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Estate Reserve Barbera of Winery Stony Lonesome in the region of New York often reveals types of flavors of red fruit.
Food and wine pairings with Estate Reserve Barbera
Pairings that work perfectly with Estate Reserve Barbera
Original food and wine pairings with Estate Reserve Barbera
The Estate Reserve Barbera of Winery Stony Lonesome matches generally quite well with dishes of pork, spicy food or poultry such as recipes of flammekueche (with laughing cow), chili con carne or coconut curry cauliflower in the cookeo.
Details and technical informations about Winery Stony Lonesome's Estate Reserve Barbera.
Discover the grape variety: Amandin
Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Estate Reserve Barbera from Winery Stony Lonesome are 2016, 2015
Informations about the Winery Stony Lonesome
The Winery Stony Lonesome is one of of the world's greatest estates. It offers 17 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
The wine region of Finger Lakes is located in the region of New York of United States. We currently count 165 estates and châteaux in the of Finger Lakes, producing 1354 different wines in conventional, organic and biodynamic agriculture. The wines of Finger Lakes go well with generally quite well with dishes .
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
