Winery Williams SelyemMistral Vineyard Port
Natural sweet wine
This wine is a blend of 2 varietals which are the Tinto cão and the Touriga nacional.
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Mistral Vineyard Port
Pairings that work perfectly with Mistral Vineyard Port
Original food and wine pairings with Mistral Vineyard Port
The Mistral Vineyard Port of Winery Williams Selyem matches generally quite well with dishes of beef or mature and hard cheese such as recipes of tournedos with foie gras or papillotes of herring with comté cheese.
Details and technical informations about Winery Williams Selyem's Mistral Vineyard Port.
Discover the grape variety: Tinto cão
- Origin : Most certainly from the north of Portugal, it is a very old grape variety, present for a very long time in the Douro Valley where it is very often associated with other grape varieties to produce the famous Port. It can also be found in the United States (California, etc.), Australia, Spain, Mexico, etc.
Last vintages of this wine
The best vintages of Mistral Vineyard Port from Winery Williams Selyem are 0
Informations about the Winery Williams Selyem
The Winery Williams Selyem is one of of the world's great estates. It offers 67 wines for sale in the of Central Coast to come and discover on site or to buy online.
The wine region of Central Coast
The wine region of Central Coast is located in the region of California of United States. We currently count 843 estates and châteaux in the of Central Coast, producing 1597 different wines in conventional, organic and biodynamic agriculture. The wines of Central Coast go well with generally quite well with dishes .
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
