Winery TurdoCape May County Turis Nero D'Avola
Red wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Cape May County Turis Nero D'Avola
Pairings that work perfectly with Cape May County Turis Nero D'Avola
Original food and wine pairings with Cape May County Turis Nero D'Avola
The Cape May County Turis Nero D'Avola of Winery Turdo matches generally quite well with dishes of beef, lamb or spicy food such as recipes of alsatian bäckeoffe, lamb curry or chicken curry samoussas.
Details and technical informations about Winery Turdo's Cape May County Turis Nero D'Avola.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Cape May County Turis Nero D'Avola from Winery Turdo are 0
Informations about the Winery Turdo
The Winery Turdo is one of of the world's greatest estates. It offers 16 wines for sale in the of New Jersey to come and discover on site or to buy online.
The wine region of New Jersey
New Jersey is one of the smallest states in the United States, located on the Atlantic coast between New York to the North and Pennsylvania to the west. With its Rich agricultural history, the Garden State is a viable location for wineries and vineyards in an idyllic setting. The temperature, strongly moderated by the Atlantic Ocean, is suitable for Hybrid and vinifera grapes. Chardonnay, Cabernet Franc and Chambourcin are among the most important varieties planted in New Jersey.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
