Winery AvalineRed
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Red of Winery Avaline in the region of Vin de France often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Avaline matches generally quite well with dishes of beef or mature and hard cheese such as recipes of braised beef with carrots or shepherd's pie (potatoes, beef, carrots, bacon).
Details and technical informations about Winery Avaline's Red.
Discover the grape variety: Irsay Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Red from Winery Avaline are 0
Informations about the Winery Avaline
The Winery Avaline is one of of the world's greatest estates. It offers 4 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
