Winery BeckmenPurisima Mountain Vineyard Red
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 poultry, beef or veal.
Taste structure of the Purisima Mountain Vineyard Red from the Winery Beckmen
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Purisima Mountain Vineyard Red of Winery Beckmen in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Purisima Mountain Vineyard Red
Pairings that work perfectly with Purisima Mountain Vineyard Red
Original food and wine pairings with Purisima Mountain Vineyard Red
The Purisima Mountain Vineyard Red of Winery Beckmen matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tagliata with truffle oil, lamb crumble with oregano and feta cheese or tournedos rossini with port sauce.
Details and technical informations about Winery Beckmen's Purisima Mountain Vineyard Red.
Discover the grape variety: Aubin vert
Aubin vert blanc is a grape variety that originated in France (Lorraine). 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 large bunches of grapes of medium size. Aubin vert blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Informations about the Winery Beckmen
The Winery Beckmen is one of of the world's great estates. It offers 50 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
