Winery WaitroseEnglish Dry White The Limes
White wine
This wine generally goes well with appetizers and snacks, lean fish or rich fish (salmon, tuna etc).
Food and wine pairings with English Dry White The Limes
Pairings that work perfectly with English Dry White The Limes
Original food and wine pairings with English Dry White The Limes
The English Dry White The Limes of Winery Waitrose matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon with sorrel, marinated shrimp sautéed asian style or bacon and warm goat cheese quiche.
Details and technical informations about Winery Waitrose's English Dry White The Limes.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of English Dry White The Limes from Winery Waitrose are 0, 2014
Informations about the Winery Waitrose
The Winery Waitrose is one of of the world's great estates. It offers 112 wines for sale in the of Surrey to come and discover on site or to buy online.
The wine region of Surrey
The wine region of Surrey is located in the region of England of United Kingdom. Wineries and vineyards like the Domaine Albury Vineyard or the Domaine Denbies produce mainly wines sparkling, white and pink. The most planted grape varieties in the region of Surrey are Pinot noir, Chardonnay and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Surrey often reveals types of flavors of citrus, non oak or spices and sometimes also flavors of black fruit, tropical fruit or earth.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
