Winery AcaciaA by Acacia Red Blend
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 A by Acacia Red Blend from the Winery Acacia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the A by Acacia Red Blend of Winery Acacia in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the A by Acacia Red Blend of Winery Acacia in the region of California often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or floral.
Food and wine pairings with A by Acacia Red Blend
Pairings that work perfectly with A by Acacia Red Blend
Original food and wine pairings with A by Acacia Red Blend
The A by Acacia Red Blend of Winery Acacia matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish armorican style, lamb tagine with dried fruits and herbs or tripe in the style of caen.
Details and technical informations about Winery Acacia's A by Acacia Red Blend.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of A by Acacia Red Blend from Winery Acacia are 2011, 2007, 2013, 2012 and 2009.
Informations about the Winery Acacia
The Winery Acacia is one of of the world's great estates. It offers 44 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
