Winery Addison FarmsBarbera North Carolina Five Twenty Nine
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Barbera North Carolina Five Twenty Nine
Pairings that work perfectly with Barbera North Carolina Five Twenty Nine
Original food and wine pairings with Barbera North Carolina Five Twenty Nine
The Barbera North Carolina Five Twenty Nine of Winery Addison Farms matches generally quite well with dishes of pork, spicy food or poultry such as recipes of tartiflette, lentil soup with carrots and coconut milk or keftas tajine with eggs.
Details and technical informations about Winery Addison Farms's Barbera North Carolina Five Twenty Nine.
Discover the grape variety: Lercat
Most certainly Pyrenean of Jurançonnais more precisely. It has long been confused with the lauzet, although its leaves are somewhat different. It is practically no longer present in the vineyards, which means that it is clearly on the way out. Published genetic analyses have revealed that it is related to one or more grape varieties, including Courbu Blanc. For more information, click here! - Synonymy: Arcat in Lasseube (Pyrénées atlantiques) (the synonymy of the grape varieties, click here!).
Informations about the Winery Addison Farms
The Winery Addison Farms is one of of the world's greatest estates. It offers 6 wines for sale in the of North Carolina to come and discover on site or to buy online.
The wine region of North Carolina
North Carolina is a state located on the east coast of the United States, between the Appalachian Mountains to the west and the Atlantic Ocean to the east. The state's transitional Climate is well suited to growing grapes for wine production, and the state has a Long and illustrious wine-making history. North Carolina's finest wines are made from Vitis vinifera grapes such as Cabernet Sauvignon, Chardonnay, Merlot and Riesling. However, muscadine grapes (Vitis rotundifolia) are native to the region.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
