Winery Orin SwiftMuté
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Muté of Winery Orin Swift in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Muté
Pairings that work perfectly with Muté
Original food and wine pairings with Muté
The Muté of Winery Orin Swift matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tail with white butter, lamb garam massala or coconut chicken à la bellevilloise.
Details and technical informations about Winery Orin Swift's Muté.
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 Muté from Winery Orin Swift are 2013, 2012, 0
Informations about the Winery Orin Swift
The Winery Orin Swift is one of of the world's greatest estates. It offers 48 wines for sale in the of California to come and discover on site or to buy online.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
