Winery Old WestminsterSolera Batch No. 1
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Solera Batch No. 1
Pairings that work perfectly with Solera Batch No. 1
Original food and wine pairings with Solera Batch No. 1
The Solera Batch No. 1 of Winery Old Westminster matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade italian lasagna, ramadan berber soup (harira) or moroccan kefta balls.
Details and technical informations about Winery Old Westminster's Solera Batch No. 1.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Solera Batch No. 1 from Winery Old Westminster are 0
Informations about the Winery Old Westminster
The Winery Old Westminster is one of of the world's great 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
