Winery TravelingBright Eyed Bird Pinot 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 Bright Eyed Bird Pinot Grigio from the Winery Traveling
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bright Eyed Bird Pinot Grigio of Winery Traveling in the region of California is a .
Food and wine pairings with Bright Eyed Bird Pinot Grigio
Pairings that work perfectly with Bright Eyed Bird Pinot Grigio
Original food and wine pairings with Bright Eyed Bird Pinot Grigio
The Bright Eyed Bird Pinot Grigio of Winery Traveling matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of flammekueche (with laughing cow), samoussa 3 reunionese cheeses or salmon koulibiac.
Details and technical informations about Winery Traveling's Bright Eyed Bird Pinot Grigio.
Discover the grape variety: Béclan
Béclan noir is a grape variety that originated in France (Franche-Comté). 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. The Beclan noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Bright Eyed Bird Pinot Grigio from Winery Traveling are 2011, 2012, 2014
Informations about the Winery Traveling
The Winery Traveling is one of of the world's great estates. It offers 53 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.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
