Winery BabcockSoulstruck Galvanized Synergy
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 Soulstruck Galvanized Synergy from the Winery Babcock
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Soulstruck Galvanized Synergy of Winery Babcock 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 Soulstruck Galvanized Synergy of Winery Babcock in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Soulstruck Galvanized Synergy
Pairings that work perfectly with Soulstruck Galvanized Synergy
Original food and wine pairings with Soulstruck Galvanized Synergy
The Soulstruck Galvanized Synergy of Winery Babcock matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn beef bourguignon, pasta with shrimp or express couscous in a pressure cooker.
Details and technical informations about Winery Babcock's Soulstruck Galvanized Synergy.
Discover the grape variety: Castets
Structured, colourful reds with a dark ruby colour, firm tannins and a dense palate showing black fruits (blackberry, cassis), spices, Mediterranean herbs and balsamic notes. A rare tannic profile today. Preserved for its heritage value, it contributes to IGP Aveyron and is studied for its genetic interest among the ancient grapes of the South-West.
Last vintages of this wine
The best vintages of Soulstruck Galvanized Synergy from Winery Babcock are 2017, 2016, 0
Informations about the Winery Babcock
The Winery Babcock is one of of the world's great estates. It offers 83 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
