Winery Arnot-RobertsTrousseau
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 Trousseau from the Winery Arnot-Roberts
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trousseau of Winery Arnot-Roberts 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 Trousseau of Winery Arnot-Roberts in the region of California often reveals types of flavors of cherry, citrus or smoke and sometimes also flavors of earthy, blackberry or minerality.
Food and wine pairings with Trousseau
Pairings that work perfectly with Trousseau
Original food and wine pairings with Trousseau
The Trousseau of Winery Arnot-Roberts matches generally quite well with dishes of beef, lamb or veal such as recipes of fondue with broth, lamb with coconut milk or deer stew.
Details and technical informations about Winery Arnot-Roberts's Trousseau.
Discover the grape variety: Palomino
Structured dry whites transformed by oxidation and flor into great fortified wines, with a pale golden to amber color, ample palate, offering signature aromas of nuts, almond, bruised apple, yeast (flor), iodine and saline marine notes. A unique profile in the world. Star of Jerez DO, excelling as Fino, Manzanilla, Amontillado and Oloroso. Spanish indigenous variety from Andalusia, one of the most emblematic in the country.
Last vintages of this wine
The best vintages of Trousseau from Winery Arnot-Roberts are 2012, 2014, 2017, 2015 and 2018.
Informations about the Winery Arnot-Roberts
The Winery Arnot-Roberts is one of of the world's greatest estates. It offers 40 wines for sale in the of Clear Lake to come and discover on site or to buy online.
The wine region of Clear Lake
AVA of Lake County (1984, North Coast California) around Clear Lake, California's largest freshwater lake: one of the coolest climates thanks to altitude and the moderating effect of the lake. Sauvignon Blanc is the signature with savoury and fruity notes with vibrant herbaceous character; Cabernet Sauvignon, Syrah and Zinfandel are concentrated and bright reds. Five nested sub-AVAs (High Valley, Red Hills, Big Valley, Kelsey Bench, Benmore Valley), distinctive bright and fresh profile.
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: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
