Winery Mt. VernonEstate Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Estate Barbera
Pairings that work perfectly with Estate Barbera
Original food and wine pairings with Estate Barbera
The Estate Barbera of Winery Mt. Vernon matches generally quite well with dishes of pork, spicy food or poultry such as recipes of lentils and morteau sausages, samoussa 3 reunionese cheeses or seafood, chorizo and chicken paella from patou.
Details and technical informations about Winery Mt. Vernon's Estate Barbera.
Discover the grape variety: Berdomenel
Spanish, present for a long time in the vineyard of Pamiers in Ariège. Today, it is no longer multiplied and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Estate Barbera from Winery Mt. Vernon are 0
Informations about the Winery Mt. Vernon
The Winery Mt. Vernon is one of of the world's greatest estates. It offers 32 wines for sale in the of Placer County to come and discover on site or to buy online.
The wine region of Placer County
The wine region of Placer County is located in the region of Sierra Foothills of California of United States. Wineries and vineyards like the Domaine Pruett or the Domaine Secret Ravine produce mainly wines red, white and natural sweet. The most planted grape varieties in the region of Placer County are Cabernet-Sauvignon, Sangiovese and Viognier, they are then used in wines in blends or as a single variety. On the nose of Placer County often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
