Winery Nicholas PearceFirst Contact
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the First Contact of Winery Nicholas Pearce in the region of Ontario often reveals types of flavors of citrus fruit.
Food and wine pairings with First Contact
Pairings that work perfectly with First Contact
Original food and wine pairings with First Contact
The First Contact of Winery Nicholas Pearce matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of fresh salmon risotto, squid with garlic and parsley or salmon and goat cheese quiche.
Details and technical informations about Winery Nicholas Pearce's First Contact.
Discover the grape variety: Fogoneu
Light, fruity reds with a clear ruby robe, supple tannins and a light palate with moderate acidity, featuring signature aromas of red fruits (cherry, strawberry), Mediterranean herbs and notes of the insular maquis. Airy profile. Traditional component of Pla i Llevant DO blends in Majorca, contributing to the typicity of Balearic island wines. Spanish autochthonous black variety from the Balearic Islands, grown mainly in Majorca.
Last vintages of this wine
The best vintages of First Contact from Winery Nicholas Pearce are 2019, 0
Informations about the Winery Nicholas Pearce
The Winery Nicholas Pearce is one of of the world's greatest estates. It offers 7 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
World reference for Canadian Icewine: exceptional sweet wines from grapes frozen on the vine, golden colour, signature notes of candied apricot, mango, honey, citrus and exotic fruits, opulent sugar balanced by taut acidity (Vidal for fruit, Riesling for finesse). Cool-climate still wines: mineral, lively Riesling, precise Chardonnay, fine Pinot Noir (cherry, undergrowth), peppery Cabernet Franc. ~5,500 ha on the Niagara Peninsula between Lake Ontario and the escarpment, VQA.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
