Winery West+WilderWhite
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Chenin blanc and the Viognier.
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the White from the Winery West+Wilder
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the White of Winery West+Wilder in the region of California is a powerful.
Food and wine pairings with White
Pairings that work perfectly with White
Original food and wine pairings with White
The White of Winery West+Wilder matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with parmesan cream and ham, pork stew with bacon and cream or sublime fish and shrimp colombo.
Details and technical informations about Winery West+Wilder's White.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of White from Winery West+Wilder are 0
Informations about the Winery West+Wilder
The Winery West+Wilder is one of of the world's greatest estates. It offers 6 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
