Winery Mill CreekHeather's Cuvée White
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Heather's Cuvée White from the Winery Mill Creek
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Heather's Cuvée White of Winery Mill Creek in the region of California is a powerful.
Food and wine pairings with Heather's Cuvée White
Pairings that work perfectly with Heather's Cuvée White
Original food and wine pairings with Heather's Cuvée White
The Heather's Cuvée White of Winery Mill Creek matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with auvergne blue cheese, rabbit with cider and mushrooms or shrimp with oyster sauce.
Details and technical informations about Winery Mill Creek's Heather's Cuvée White.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Informations about the Winery Mill Creek
The Winery Mill Creek is one of of the world's great estates. It offers 25 wines for sale in the of Dry Creek Valley to come and discover on site or to buy online.
The wine region of Dry Creek Valley
The wine region of Dry Creek Valley is located in the region of Sonoma County of California of United States. We currently count 414 estates and châteaux in the of Dry Creek Valley, producing 1322 different wines in conventional, organic and biodynamic agriculture. The wines of Dry Creek Valley go well with generally quite well with dishes .
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
