Winery Tank GarageLost at Last Skin Fermented
White wine
This wine is a blend of 2 varietals which are the Chenin blanc and the Mourvèdre.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Lost at Last Skin Fermented from the Winery Tank Garage
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lost at Last Skin Fermented of Winery Tank Garage in the region of California is a powerful.
Food and wine pairings with Lost at Last Skin Fermented
Pairings that work perfectly with Lost at Last Skin Fermented
Original food and wine pairings with Lost at Last Skin Fermented
The Lost at Last Skin Fermented of Winery Tank Garage matches generally quite well with dishes of pasta, pork or shellfish such as recipes of salmon cannelloni, boeuf en daube or armorican-style squid.
Details and technical informations about Winery Tank Garage's Lost at Last Skin Fermented.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Lost at Last Skin Fermented from Winery Tank Garage are 0, 2016
Informations about the Winery Tank Garage
The Winery Tank Garage is one of of the world's great estates. It offers 96 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Wine vinegar
Product of acetic fermentation of wine.
