Winery AndisCooper Ranch Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Cooper Ranch Barbera of Winery Andis in the region of California often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Cooper Ranch Barbera
Pairings that work perfectly with Cooper Ranch Barbera
Original food and wine pairings with Cooper Ranch Barbera
The Cooper Ranch Barbera of Winery Andis matches generally quite well with dishes of pork, spicy food or poultry such as recipes of pork roll with mustard, scallops with coconut cream or moroccan chicken tagine.
Details and technical informations about Winery Andis's Cooper Ranch Barbera.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Cooper Ranch Barbera from Winery Andis are 0, 2011
Informations about the Winery Andis
The Winery Andis is one of of the world's great estates. It offers 42 wines for sale in the of Amador County to come and discover on site or to buy online.
The wine region of Amador County
The wine region of Amador County is located in the region of Sierra Foothills of California of United States. Wineries and vineyards like the Domaine Portalupi or the Domaine Favia produce mainly wines red, natural sweet and white. The most planted grape varieties in the region of Amador County are Zinfandel, Mourvèdre and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Amador County often reveals types of flavors of cherry, vegetal or cinnamon and sometimes also flavors of cheese, fig or stone fruit.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
