Winery Sine Qua NonOn The Lam
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Roussanne and the Viognier.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the On The Lam from the Winery Sine Qua Non
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the On The Lam of Winery Sine Qua Non in the region of California is a powerful.
Wine flavors and olphactive analysis
On the nose the On The Lam of Winery Sine Qua Non in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices.
Food and wine pairings with On The Lam
Pairings that work perfectly with On The Lam
Original food and wine pairings with On The Lam
The On The Lam of Winery Sine Qua Non matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with mushroom sauce, magic cake cheese quiche or linguine with squid ink and cockles.
Details and technical informations about Winery Sine Qua Non's On The Lam.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of On The Lam from Winery Sine Qua Non are 2009
Informations about the Winery Sine Qua Non
The Winery Sine Qua Non is one of of the world's great estates. It offers 94 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.
News related to this wine
At the heart of the terroirs of Mâcon-Pierreclos
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Pierreclos, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
Chablis wines in the Hong Kong market by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Prissé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Prissé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
