Winery Thomas HenryRiesling
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Riesling from the Winery Thomas Henry
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riesling of Winery Thomas Henry in the region of California is a powerful with a nice freshness.
Food and wine pairings with Riesling
Pairings that work perfectly with Riesling
Original food and wine pairings with Riesling
The Riesling of Winery Thomas Henry matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, blanquette of monkfish and scallops or chakchouka.
Details and technical informations about Winery Thomas Henry's Riesling.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Informations about the Winery Thomas Henry
The Winery Thomas Henry is one of of the world's greatest estates. It offers 14 wines for sale in the of Borden Ranch to come and discover on site or to buy online.
The wine region of Borden Ranch
AVA (2006, 70,000 acres) sub-appellation of Lodi, straddling Sacramento-San Joaquin between 70 and 520 ft. Cabernet Sauvignon, Zinfandel and Syrah: densely phenolic concentrated reds. Viognier and Albariño in white. Rocky well-draining soils deposited by ancient Sierra rivers — deep roots, vigorous vines.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
