Winery Yamakiri WinesPapillon de Nuit Syrah
wine
This wine generally goes well with
The Papillon de Nuit Syrah of the Winery Yamakiri Wines is in the top 0 of wines of Mendocino Ridge.
Details and technical informations about Winery Yamakiri Wines's Papillon de Nuit Syrah.
Discover the grape variety: Dimiat
This variety is cultivated in practically all of Bulgaria, much more so in the region around the Black Sea. Among white varieties, it is still the most widely planted in this country, just ahead of rkatziteli. It is also found in the former Yugoslavia, Albania, Romania, Hungary, Turkey and Greece. It is believed to be the result of a natural intraspecific cross between coarna alba - a Romanian variety - and white gouais.
Informations about the Winery Yamakiri Wines
The Winery Yamakiri Wines is one of of the world's greatest estates. It offers 10 wines for sale in the of Mendocino Ridge to come and discover on site or to buy online.
The wine region of Mendocino Ridge
The wine region of Mendocino Ridge is located in the region of Mendocino County of California of United States. Wineries and vineyards like the Domaine Arista or the Domaine Ferrari Carano produce mainly wines red, white and sweet. The most planted grape varieties in the region of Mendocino Ridge are Pinot noir, Zinfandel and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Mendocino Ridge often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
