Winery Myles & MooreSparkling
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Sparkling from the Winery Myles & Moore
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sparkling of Winery Myles & Moore in the region of California is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Sparkling of Winery Myles & Moore in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Sparkling
Pairings that work perfectly with Sparkling
Original food and wine pairings with Sparkling
The Sparkling of Winery Myles & Moore matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of squid from the mouth of the cavado river (portugal), tuna rillettes or yellow fish.
Details and technical informations about Winery Myles & Moore's Sparkling.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Last vintages of this wine
The best vintages of Sparkling from Winery Myles & Moore are 2016, 2013, 0
Informations about the Winery Myles & Moore
The Winery Myles & Moore is one of of the world's greatest estates. It offers 5 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
