Winery NewportRising Tide
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Rising Tide of the Winery Newport is in the top 20 of wines of Rhode Island.
Food and wine pairings with Rising Tide
Pairings that work perfectly with Rising Tide
Original food and wine pairings with Rising Tide
The Rising Tide of Winery Newport matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna nuggets, tagliatelle with shrimps or summer tuna quiche.
Details and technical informations about Winery Newport's Rising Tide.
Discover the grape variety: Seyval blanc
A relative of the Saint Pepin, this direct-producing hybrid is the result of an interspecific cross between 5656 Seibel and Ray d'Or (4986 Seibel) obtained in 1921 by the Seyve-Villard company, formerly based in Saint Vallier (Drôme). Seyval blanc is registered in the official catalogue of wine grape varieties, list A. It can be found in the United States, Canada, Brazil, Australia, South Africa, Great Britain, the Netherlands, Germany, Romania, Switzerland, etc. It is practically non-existent in France and is in danger of disappearing.
Last vintages of this wine
The best vintages of Rising Tide from Winery Newport are 0
Informations about the Winery Newport
The Winery Newport is one of of the world's great estates. It offers 44 wines for sale in the of Rhode Island to come and discover on site or to buy online.
The wine region of Rhode Island
Rhode Island is the smallest state in the United States, with an area of 3,140 square miles in the far Northeast of the country. Cool Climate vinifera and Hybrid grapes are grown in this sea-influenced state, including Pinot Noir, Chardonnay, Riesling and Vidal. Rhode Island has only one AVA (not surprising, given that nearly 30 AVAs are larger than the entire state) - the fairly general southeastern NewEngland region, which it shares with Massachusetts and Connecticut. There are approximately 11 wineries located throughout the state.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
