Winery WestportSmoky Nor'wester
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Smoky Nor'wester from the Winery Westport
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Smoky Nor'wester of Winery Westport in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Smoky Nor'wester of Winery Westport in the region of Washington often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Smoky Nor'wester
Pairings that work perfectly with Smoky Nor'wester
Original food and wine pairings with Smoky Nor'wester
The Smoky Nor'wester of Winery Westport matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, one pot pasta with creamy chicken farfalle or tunisian pasta.
Details and technical informations about Winery Westport's Smoky Nor'wester.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Smoky Nor'wester from Winery Westport are 0
Informations about the Winery Westport
The Winery Westport is one of of the world's great estates. It offers 34 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
