Winery ArtisteLilium
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 beef, game (deer, venison) or lamb.
Taste structure of the Lilium from the Winery Artiste
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lilium of Winery Artiste in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Lilium
Pairings that work perfectly with Lilium
Original food and wine pairings with Lilium
The Lilium of Winery Artiste matches generally quite well with dishes of beef, pasta or lamb such as recipes of american style beef marinade, mascarpone/gorgonzola macaroni gratin or lamb tagine with dried fruits.
Details and technical informations about Winery Artiste's Lilium.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Lilium from Winery Artiste are 0
Informations about the Winery Artiste
The Winery Artiste is one of of the world's great estates. It offers 79 wines for sale in the of California to come and discover on site or to buy online.
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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
