Winery Weston Wineries307 Just Ledoux IT Special White Blend
White wine
This wine generally goes well with vegetarian, poultry or veal.
The 307 Just Ledoux IT Special White Blend of the Winery Weston Wineries is in the top 5 of wines of Wyoming.
Food and wine pairings with 307 Just Ledoux IT Special White Blend
Pairings that work perfectly with 307 Just Ledoux IT Special White Blend
Original food and wine pairings with 307 Just Ledoux IT Special White Blend
The 307 Just Ledoux IT Special White Blend of Winery Weston Wineries matches generally quite well with dishes of veal, rich fish (salmon, tuna etc) or shellfish such as recipes of roast veal with black olives, cream and tuna quiche or gari (cassava flour) with shrimps (africa).
Details and technical informations about Winery Weston Wineries's 307 Just Ledoux IT Special White Blend.
Discover the grape variety: De Chaunac
Interspecific crossing between 5163 Seibel (2 Gaillard x 2510 Seibel) and 793 Seibel obtained by Albert Seibel (1844-1936). De Chaunac is related to the chelois and the chancellor. It can be found in Canada, the United States, Switzerland, ... in France it was little multiplied and therefore almost endangered.
Informations about the Winery Weston Wineries
The Winery Weston Wineries is one of of the world's greatest estates. It offers 9 wines for sale in the of Wyoming to come and discover on site or to buy online.
The wine region of Wyoming
Wyoming is a state located in the northwestern United States, east of the Rocky Mountains. Covering an area of 253,000 km², Wyoming is the tenth largest state in the United States, but also the least populated. Wyoming's traditional industries are based on mining (coal, diamonds and uranium) and drilling (oil and gas), and its agriculture is centered on vegetables and fruits (rhubarb, cherries and apples). Viticulture is rare, so Wyoming wine is rarely seen outside the state.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
