
Winery VieniMomenti Extra Dry
This wine generally goes well with poultry, veal or shellfish.
Wine flavors and olphactive analysis
On the nose the Momenti Extra Dry of Winery Vieni in the region of Ontario often reveals types of flavors of non oak, oak or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Momenti Extra Dry
Pairings that work perfectly with Momenti Extra Dry
Original food and wine pairings with Momenti Extra Dry
The Momenti Extra Dry of Winery Vieni matches generally quite well with dishes of veal, shellfish or poultry such as recipes of tête de veau sauce moi, koskera hake (basque country) or chicken curry (like in reunion island).
Details and technical informations about Winery Vieni's Momenti Extra Dry.
Discover the grape variety: Brun fourca
Brun Fourca noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and very large grapes. The Brun Fourca noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Momenti Extra Dry from Winery Vieni are 0
Informations about the Winery Vieni
The Winery Vieni is one of of the world's great estates. It offers 26 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
The word of the wine: Perfume
A pleasant scent most commonly associated with the world of flowers.














