Aleksander EstateBaco Noir
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 Baco Noir from the Aleksander Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baco Noir of Aleksander Estate in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Baco Noir
Pairings that work perfectly with Baco Noir
Original food and wine pairings with Baco Noir
The Baco Noir of Aleksander Estate matches generally quite well with dishes of beef, lamb or veal such as recipes of fricandeaux german style, giouvetsi (greek dish) or roast veal grand-mère madou.
Details and technical informations about Aleksander Estate's Baco Noir.
Discover the grape variety: Fontanara
Simple, fresh whites to drink young with a pale golden robe, airy palate with moderate acidity, showing discrete white flower, white-fleshed fruit and neutral aromas. Accessible thirst-quenching profile. Blended with Trebbiano and Verdicchio, it adds freshness without dominating in the whites of Marche and Umbria. Italian white variety grown in central Italy, confidential and heritage.
Informations about the Aleksander Estate
The Aleksander Estate is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Coast to come and discover on site or to buy online.
The wine region of Central Coast
Vast Californian coast (450 km) cooled by Pacific fogs. Cradle of great coastal Pinots and Chardonnays: fine silky Pinot Noir (cherry, raspberry, undergrowth) on Sta. Rita Hills, Santa Maria and Santa Lucia Highlands; ample taut Chardonnay, yellow fruit and saline minerality. Also spicy peppery Syrah, structured Cabernet and jammy Zinfandel on Paso Robles.
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
