Winery TrincheroMary's Vineyard Sémillon
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Mary's Vineyard Sémillon
Pairings that work perfectly with Mary's Vineyard Sémillon
Original food and wine pairings with Mary's Vineyard Sémillon
The Mary's Vineyard Sémillon of Winery Trinchero matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of raw salmon marinade with vinegars, chicken tagine with apricots and almonds or cheese cake (white cheese cake) inratable.
Details and technical informations about Winery Trinchero's Mary's Vineyard Sémillon.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Mary's Vineyard Sémillon from Winery Trinchero are 0
Informations about the Winery Trinchero
The Winery Trinchero is one of of the world's great estates. It offers 41 wines for sale in the of Calistoga to come and discover on site or to buy online.
The wine region of Calistoga
The wine region of Calistoga is located in the region of Napa Valley of California of United States. Wineries and vineyards like the Domaine Venge Vineyards or the Domaine Maybach Family Vineyards produce mainly wines red, white and pink. The most planted grape varieties in the region of Calistoga are Cabernet-Sauvignon, Cabernet franc and Zinfandel, they are then used in wines in blends or as a single variety. On the nose of Calistoga often reveals types of flavors of earth, graphite or allspice and sometimes also flavors of star anise, black plum or orange peel.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
