Winery MorganMonterey
White wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Monterey of Winery Morgan in the region of California often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Monterey
Pairings that work perfectly with Monterey
Original food and wine pairings with Monterey
The Monterey of Winery Morgan matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of ham with leek fondue, zucchini gratin with tuna and tomato or sublime fish and shrimp colombo.
Details and technical informations about Winery Morgan's Monterey.
Discover the grape variety: Albarino
Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of citrus, white peach, apricot, white flowers, passion fruit and characteristic Atlantic saline-iodine notes. Tonic and long finish. Absolute star of Rías Baixas DO in Galicia (Spain) and signature of Portuguese Vinho Verde as Alvarinho (Monção e Melgaço). Native Iberian variety, exported to Uruguay, California and New Zealand.
Last vintages of this wine
The best vintages of Monterey from Winery Morgan are 2014, 2018, 0, 2017 and 2016.
Informations about the Winery Morgan
The Winery Morgan is one of of the world's greatest estates. It offers 40 wines for sale in the of Monterey to come and discover on site or to buy online.
The wine region of Monterey
Vast AVA of the Salinas Valley in California (~40,000 ac, AVA 1984), a natural funnel cooled by Pacific breezes: ultra-dominant Chardonnay signature as the white king (~50%) — vivid, citrus and white fruits, dazzling acidity. Pinot Noir and Riesling on cool coastal sectors, fine and taut. Further south, warm sectors for structured Cabernet Sauvignon, Merlot, Syrah and Zinfandel. Includes Santa Lucia Highlands, Arroyo Seco, San Bernabe, Burgundian and sun-drenched identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Grape
Fruit of the vine in the form of bunches of grapes, also called berries, attached to the stalk. The grapes used to make wine are known as grape varieties, a generic word that designates many types of vine plant with their own characteristics.
