Winery Pemberton CellarsTexas Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
Food and wine pairings with Texas Viognier
Pairings that work perfectly with Texas Viognier
Original food and wine pairings with Texas Viognier
The Texas Viognier of Winery Pemberton Cellars matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of ideas for savoury pancake toppings, whole duck casserole with white wine or rice with seafood.
Details and technical informations about Winery Pemberton Cellars's Texas Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Informations about the Winery Pemberton Cellars
The Winery Pemberton Cellars is one of of the world's greatest estates. It offers 8 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
