Winery Luis Felipe EdwardsOlas del Sur Pinot Grigio
White wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Olas del Sur Pinot Grigio
Pairings that work perfectly with Olas del Sur Pinot Grigio
Original food and wine pairings with Olas del Sur Pinot Grigio
The Olas del Sur Pinot Grigio of Winery Luis Felipe Edwards matches generally quite well with dishes of veal, shellfish or poultry such as recipes of guinea fowl with olives, shrimp in red sauce or turkey stuffed with chestnuts.
Details and technical informations about Winery Luis Felipe Edwards's Olas del Sur Pinot Grigio.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). 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 medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Olas del Sur Pinot Grigio from Winery Luis Felipe Edwards are 2016, 2020, 2018, 2017 and 0.
Informations about the Winery Luis Felipe Edwards
The Winery Luis Felipe Edwards is one of wineries to follow in Central Valley.. It offers 180 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
