Winery BarbieriDromeus
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Dromeus of Winery Barbieri in the region of California often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Dromeus
Pairings that work perfectly with Dromeus
Original food and wine pairings with Dromeus
The Dromeus of Winery Barbieri matches generally quite well with dishes of beef or mature and hard cheese such as recipes of braised beef with carrots or summer salad with red cabbage.
Details and technical informations about Winery Barbieri's Dromeus.
Discover the grape variety: Aubin blanc
A very old grape variety that was once grown in Lorraine, but is now almost no longer multiplied, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to Jean-Michel Boursiquot, it is the result of a natural intraspecific crossing between the white Gouais and the Savagnin. Aubin Blanc should not be confused with Aubin Vert, which is the result of an intraspecific cross between Gouais Blanc and Pinot Noir.
Last vintages of this wine
The best vintages of Dromeus from Winery Barbieri are 2015, 0
Informations about the Winery Barbieri
The Winery Barbieri is one of of the world's great estates. It offers 21 wines for sale in the of Central Coast to come and discover on site or to buy online.
The wine region of Central Coast
The wine region of Central Coast is located in the region of California of United States. We currently count 843 estates and châteaux in the of Central Coast, producing 1597 different wines in conventional, organic and biodynamic agriculture. The wines of Central Coast go well with generally quite well with dishes .
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
