Winery School StreetPinot 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 Pinot Grigio from the Winery School Street
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery School Street in the region of California is a .
Wine flavors and olphactive analysis
On the nose the Pinot Grigio of Winery School Street in the region of California often reveals types of flavors of earth.
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery School Street matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sloth pork loin, loubia or veal kidneys in madeira.
Details and technical informations about Winery School Street's Pinot Grigio.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery School Street are 0
Informations about the Winery School Street
The Winery School Street is one of of the world's greatest estates. It offers 13 wines for sale in the of Sierra Foothills to come and discover on site or to buy online.
The wine region of Sierra Foothills
The wine region of Sierra Foothills is located in the region of California of United States. We currently count 249 estates and châteaux in the of Sierra Foothills, producing 661 different wines in conventional, organic and biodynamic agriculture. The wines of Sierra Foothills 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
