The Winery VDR of Monterey of California
The Winery VDR is one of the largest wineries in the world. It offers 1 wines for sale in of Monterey to come and discover on site or to buy online.
Looking for the best Winery VDR wines in Monterey among all the wines in the region? Check out our tops of the best red, white or effervescent Winery VDR wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery VDR wines with technical and enological descriptions.
How Winery VDR wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), shoulder of lamb with a spoon or veal tagine with peas.
On the nose the red wine of Winery VDR. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices. In the mouth the red wine of Winery VDR. is a powerful with a nice balance between acidity and tannins.
The wine region of Monterey is located in the region of Monterey County of California of United States. Wineries and vineyards like the Domaine Scheid Vineyards or the Domaine Diora produce mainly wines red, white and pink. The most planted grape varieties in the region of Monterey are Pinot noir, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Monterey often reveals types of flavors of cream, kiwi or gooseberry and sometimes also flavors of guava, mango or baked apple.
In the mouth of Monterey is a powerful with a nice freshness. We currently count 213 estates and châteaux in the of Monterey, producing 443 different wines in conventional, organic and biodynamic agriculture. The wines of Monterey go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Monterey? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery VDR.
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After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.