TECH DATA: Alcohol: 11.1% Sugar Code: (2) Residual Sugar ...

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PRODUCT#: 450981 750ML BOTTLE 2019 TECH DATA: Alcohol: 11.1% Sugar Code: (2) Residual Sugar: 20.4 G/L Grape(s): 100% Vidal Blanc/ 15% Chambourcin Charmat Method KEY SELLING NOTES: • • Greet your guests at the door with this frizzante style wine with gentle bubbles in the glass • • “A strawberry spritz wine with aromas of sweet field berries and a little effervescence on the tongue. Nice chilled aperitif” - Natalie Maclean • • “Pelee Island really needs to be applauded for putting together such a fantastic package and great wine at this price point” - Andrew Proulx TASTING NOTES: This blush sparkling wine has hints of strawberry and blood orange flavours, serve chilled. Pair with: Beet risotto, puff pastry tomato tort, cranberry brie bites or strawberry tarts. CONTACT YOUR LOCAL PELEE ISLAND WINERY SALES REPRESENTATIVE AT 1-800-597-3533 ROSE ACCOLADES: • 2016 Ontario Wine Awards -GOLD Best Label

Transcript of TECH DATA: Alcohol: 11.1% Sugar Code: (2) Residual Sugar ...

Page 1: TECH DATA: Alcohol: 11.1% Sugar Code: (2) Residual Sugar ...

PRODUCT#: 450981 750ML BOTTLE

2019

TECH DATA: Alcohol: 11.1% Sugar Code: (2)

Residual Sugar: 20.4 G/LGrape(s): 100% Vidal Blanc/ 15% Chambourcin

Charmat Method

KEY SELLING NOTES: • • Greet your guests at the door with this frizzante

style wine with gentle bubbles in the glass

• • “A strawberry spritz wine with aromas of sweet

field berries and a little effervescence on the

tongue. Nice chilled aperitif” - Natalie Maclean

• • “Pelee Island really needs to be applauded for

putting together such a fantastic package and

great wine at this price point” - Andrew Proulx

TASTING NOTES: This blush sparkling wine has hints of

strawberry and blood orange flavours,

serve chilled.

Pair with: Beet risotto, puff pastry tomato

tort, cranberry brie bites or strawberry

tarts.

CONTACT YOUR LOCAL PELEE ISLAND WINERY SALES REPRESENTATIVE AT

1-800-597-3533

ROSE

ACCOLADES: • 2016 Ontario Wine Awards -GOLD Best Label

EU SUGAR BEET: AT THE CENTER OF GLOBAL SUSTAINABLE …cibe-europe.eu/Data/Files/FACTSHEET-final-version 3.5.pdf · The current world sugar market is a residual market, subject to

EU SUGAR BEET: AT THE CENTER OF GLOBAL SUSTAINABLE …cibe-europe.eu/Data/Files/FACTSHEET-final-version 3.5.pdf · The current world sugar market is a residual market, subject to

10.1 Enkel lineær regresjon 11.1-11.2 Multippel …...Data = Forventning gitt av linjen + Residual • Modellen antar at denne variasjonen rundt linjen, målt ved standardavviket

10.1 Enkel lineær regresjon 11.1-11.2 Multippel …...Data = Forventning gitt av linjen + Residual • Modellen antar at denne variasjonen rundt linjen, målt ved standardavviket

11.1 notes

11.1 notes

€¦ · Web viewmay be used to describe: white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, cube sugar, icing sugar, coffee sugar, coffee crystals, or raw

€¦ · Web viewmay be used to describe: white sugar, white refined sugar, caster sugar, castor sugar, loaf sugar, cube sugar, icing sugar, coffee sugar, coffee crystals, or raw

So sánh Sugar Community Edition (Sugar CE) vs Sugar Professional (Sugar Pro)

So sánh Sugar Community Edition (Sugar CE) vs Sugar Professional (Sugar Pro)

Web deshabilitada...11.1 . 11.1 . RY/kp

Web deshabilitada...11.1 . 11.1 . RY/kp

Section 11.1

Section 11.1

DESSERT WINES, PORTS AND SHERRIES - Maurice …€¦ · dessert wines, ports and sherries general info residual sugar sugar that was left after fermentation which was not turned into

DESSERT WINES, PORTS AND SHERRIES - Maurice …€¦ · dessert wines, ports and sherries general info residual sugar sugar that was left after fermentation which was not turned into

11.1 acero

11.1 acero

TECH DATA: Alcohol: 12.5% Sugar Code: (1) Residual Sugar ...

TECH DATA: Alcohol: 12.5% Sugar Code: (1) Residual Sugar ...

11 ENVIRONMENTAL CONDITIONS 11.1 Natural ...open_jicareport.jica.go.jp/pdf/12245858_02.pdf9 Tobacco leaves processing ³ 350 Tons/ year 10 Sugar refinery ³ 3,000 Tons / year 11 Rice

11 ENVIRONMENTAL CONDITIONS 11.1 Natural ...open_jicareport.jica.go.jp/pdf/12245858_02.pdf9 Tobacco leaves processing ³ 350 Tons/ year 10 Sugar refinery ³ 3,000 Tons / year 11 Rice

2008 Balthasar Ress “Von Unserm” Rheingau Riesling trocken (residual sugar: 8,2 g/l; acidity: 8,2 g/l; alc.: 11,5 %) The practice of using “Von Unserm”

2008 Balthasar Ress “Von Unserm” Rheingau Riesling trocken (residual sugar: 8,2 g/l; acidity: 8,2 g/l; alc.: 11,5 %) The practice of using “Von Unserm”

Structural Equation Modeling. Diagramming P. 374, Box 11.1— Rules for Causal Diagrams Exogenous vs. Endogenous Variables Direct and Indirect Effects Residual.

Structural Equation Modeling. Diagramming P. 374, Box 11.1— Rules for Causal Diagrams Exogenous vs. Endogenous Variables Direct and Indirect Effects Residual.

Measurement of Residual Sugar in Wine Using the …mms.technologynetworks.net/app_notes/MD11.pdf · time and labor. The residual sugar assay involves enzymatic conversion of the analytes

Measurement of Residual Sugar in Wine Using the …mms.technologynetworks.net/app_notes/MD11.pdf · time and labor. The residual sugar assay involves enzymatic conversion of the analytes

P.I.N.G. 11.1

P.I.N.G. 11.1

Size: 12x750ml Alcohol:11.5% pH:3.1 Residual Sugar:60.0 g/L Winemaker Notes Color:Bright pale yellow and hints of green Aroma:Intense aromas of.

Size: 12x750ml Alcohol:11.5% pH:3.1 Residual Sugar:60.0 g/L Winemaker Notes Color:Bright pale yellow and hints of green Aroma:Intense aromas of.

11.1 11.1 combination and permutations

11.1 11.1 combination and permutations

11.1 Temperature

11.1 Temperature

11.1 Integers

11.1 Integers

GRENACHE MOONBEAM - Midnight Cellars...COOPERAGE BARREL AGING pH / TA RESIDUAL SUGAR ABV PRODUCTION ACCOLADES 2925 Anderson Road, Paso Robles, CA 93446 805.239.8904 | | info@midnightcellars.com

GRENACHE MOONBEAM - Midnight Cellars...COOPERAGE BARREL AGING pH / TA RESIDUAL SUGAR ABV PRODUCTION ACCOLADES 2925 Anderson Road, Paso Robles, CA 93446 805.239.8904 | | [email protected]