Château Burgozone Viognier 2011 |
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Château Burgozone Viognier 2011 |
How to drink it
Food: Риба, Пиле, Морска храна, Стриди и Сирене
Cheese: -
Temperature: 10-12 °C
Bubble and sparkles
From the Reading Room
From the Reading Room
Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ...
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14 Oct 2012