Winery WestwellField Blend
Red wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
The Field Blend of the Winery Westwell is in the top 60 of wines of Kent.
Wine flavors and olphactive analysis
On the nose the Field Blend of Winery Westwell in the region of England often reveals types of flavors of red fruit.
Food and wine pairings with Field Blend
Pairings that work perfectly with Field Blend
Original food and wine pairings with Field Blend
The Field Blend of Winery Westwell matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of homemade marengo veal, whiskey paupiettes or aiguillette of duck with honey.
Details and technical informations about Winery Westwell's Field Blend.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Field Blend from Winery Westwell are 0, 2018
Informations about the Winery Westwell
The Winery Westwell is one of of the world's greatest estates. It offers 19 wines for sale in the of Kent to come and discover on site or to buy online.
The wine region of Kent
Southeastern English county, ~25% of the British vineyard, chalky North Downs soils comparable to Champagne, temperate maritime climate. Signature metodo classico sparklers: Chardonnay-Pinot Noir-Pinot Meunier blend with fine bubbles, pale robe, notes of green apple, citrus, brioche, hazelnut and chalky touch, lively palate — modern English reference. Bacchus as taut floral white (grapefruit, elderflower, boxwood). Chapel Down, Gusbourne flagships.
The wine region of England
Quality renaissance of English wine, signature in traditional-method sparklers. On chalk soils identical to Champagne's (South-East), fine, taut bubbles with signature notes of green apple, lemon, white flowers, brioche and chalk, the vivid acidity of a cool climate. Based on Chardonnay, Pinot Noir and Meunier. Still wines a minority: aromatic Bacchus (elderflower, cut grass — the English identity), fresh Pinot Noir.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
