Winery PassaggioWindsor Oaks Vineyards Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Windsor Oaks Vineyards Pinot Grigio from the Winery Passaggio
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Windsor Oaks Vineyards Pinot Grigio of Winery Passaggio in the region of California is a .
Food and wine pairings with Windsor Oaks Vineyards Pinot Grigio
Pairings that work perfectly with Windsor Oaks Vineyards Pinot Grigio
Original food and wine pairings with Windsor Oaks Vineyards Pinot Grigio
The Windsor Oaks Vineyards Pinot Grigio of Winery Passaggio matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of potjevleesch, traditional lamb couscous (from algeria) or whole duck casserole with white wine.
Details and technical informations about Winery Passaggio's Windsor Oaks Vineyards Pinot Grigio.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Winery Passaggio
The Winery Passaggio is one of of the world's great estates. It offers 41 wines for sale in the of Sonoma Coast to come and discover on site or to buy online.
The wine region of Sonoma Coast
The wine region of Sonoma Coast is located in the region of Sonoma County of California of United States. We currently count 625 estates and châteaux in the of Sonoma Coast, producing 1515 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma Coast go well with generally quite well with dishes .
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
