Winery BaccariaFrappato
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Frappato from the Winery Baccaria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Baccaria in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Frappato
Pairings that work perfectly with Frappato
Original food and wine pairings with Frappato
The Frappato of Winery Baccaria matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, pasta bolognese or lamb with coconut milk.
Details and technical informations about Winery Baccaria's Frappato.
Discover the grape variety: Perle de Csaba
It is thought to have originated in Hungary, as Adolf Stark, a winegrower in Bekescsaba (Hungary), created it in 1904. According to genetic analyses, it is the result of a cross between the Madeleine angevine and the Muscat fleur d'oranger. The Csaba pearl has been used to obtain a few crosses (the red Csaba pearl is an example), the aim always being to try to find new varieties with early maturity. Today, it is only found in ornamental gardens, interesting only for its great earliness. Its many defects mean that it is almost on the verge of extinction, although it is included in the official catalogue of vine varieties on the A1 list.
Last vintages of this wine
The best vintages of Frappato from Winery Baccaria are 0, 2015
Informations about the Winery Baccaria
The Winery Baccaria is one of of the world's greatest estates. It offers 8 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
