Winery ArtesaElements Red
Red wine
This wine is a blend of 6 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot, the Tempranillo and the Merlot.
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 Elements Red from the Winery Artesa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Elements Red of Winery Artesa 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 Elements Red of Winery Artesa in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Elements Red
Pairings that work perfectly with Elements Red
Original food and wine pairings with Elements Red
The Elements Red of Winery Artesa matches generally quite well with dishes of beef, lamb or veal such as recipes of tunisian molokheya, lamb chops with figs and honey or adapted vietnamese fondue.
Details and technical informations about Winery Artesa's Elements Red.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Elements Red from Winery Artesa are 2012, 2011, 2005, 2010 and 2008.
Informations about the Winery Artesa
The Winery Artesa is one of of the world's great estates. It offers 89 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
Accessible, quality Californian mosaic north of San Francisco: signature Pinot Noir as king red on the cool side (Russian River, Sonoma Coast) — fine and silky with notes of cherry, raspberry, undergrowth and a spicy touch. Ample Chardonnay (apple, vanilla). Dense Cabernet Sauvignon in Alexander Valley (blackcurrant, cedar), spicy Zinfandel in Dry Creek (blackberry, pepper). 19 distinct AVAs, >60 grapes, foggy coast vs warm valleys.
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: Decanting
Decanting, an operation performed by a sommelier with a decanter to separate the clear wine from the solid parts in a bottle.
