Winery Old WestminsterBlinded by the Light
White wine
This wine generally goes well with pork, vegetarian or lean fish.
The Blinded by the Light of the Winery Old Westminster is in the top 5 of wines of Maryland.
Wine flavors and olphactive analysis
On the nose the Blinded by the Light of Winery Old Westminster in the region of Maryland often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or tropical fruit.
Food and wine pairings with Blinded by the Light
Pairings that work perfectly with Blinded by the Light
Original food and wine pairings with Blinded by the Light
The Blinded by the Light of Winery Old Westminster matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of spanish paella, tuna catalan style or periwinkles - the perfect cook!.
Details and technical informations about Winery Old Westminster's Blinded by the Light.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Blinded by the Light from Winery Old Westminster are 2019, 0
Informations about the Winery Old Westminster
The Winery Old Westminster is one of of the world's greatest estates. It offers 81 wines for sale in the of Maryland to come and discover on site or to buy online.
The wine region of Maryland
Maryland is an American state on the eastern seaboard, located between Virginia to the South and Pennsylvania to the North. It covers 32,000 km², from the foothills of the Appalachian Mountains to the coastal plains of the eastern Part of the state. The Chesapeake Bay, a large inlet of the Atlantic Ocean, dominates Maryland's coastline, almost splitting the state in two. The range of grapes grown in Maryland is remarkably diverse - the result not only of the diverse Climate, but also of 350 years of experimentation by the state's winemakers.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
