The Winery Maugle Sierra is one of the world's great estates. It offers 10 wines for sale in of Connecticut to come and discover on site or to buy online.
Looking for the best Winery Maugle Sierra wines in Connecticut among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Maugle Sierra wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Maugle Sierra wines with technical and enological descriptions.
How Winery Maugle Sierra wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pulled pork (us pulled pork ), leek and tuna pie or yassa chicken (senegal).
New England wine state, glacial soils (schist, gneiss, loam). Coast tempered by Long Island Sound, favouring Bordeaux varieties. Signature Cabernet Franc: elegant and peppery with signature notes of raspberry, red cherry, red pepper, violet, fresh herbs and a spicy touch, fine tannins and fresh palate — friendly cool-climate style. Round Merlot (plum, cherry).
Whites: ample Chardonnay, taut Riesling, fresh Cayuga and Seyval hybrids. ~36 wineries. Fruity, approachable wines.
How Winery Maugle Sierra wines pair with each other generally quite well with dishes such as recipes .
On the nose the red wine of Winery Maugle Sierra. often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of non oak.
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Planning a wine route in the of Connecticut? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Maugle Sierra.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
