Winery BedalovCastel Zinfandel
Red wine
This wine generally goes well with beef, lamb or goat cheese.
Wine flavors and olphactive analysis
On the nose the Castel Zinfandel of Winery Bedalov in the region of Dalmatian Coast often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Castel Zinfandel
Pairings that work perfectly with Castel Zinfandel
Original food and wine pairings with Castel Zinfandel
The Castel Zinfandel of Winery Bedalov matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of wild boar with honey, lamb tagine with apricots or warm goat cheese/honey buckwheat pancakes.
Details and technical informations about Winery Bedalov's Castel Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Castel Zinfandel from Winery Bedalov are 0, 2016
Informations about the Winery Bedalov
The Winery Bedalov is one of of the world's greatest estates. It offers 6 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
Croatia's Adriatic coast, native identity grapes in full revival. Signature Plavac Mali: powerful, sun-soaked reds with notes of candied blackberry, black plum, dried fig, garrigue, tobacco and spices, firm tannins and a warm palate — at its peak in Dingač and Postup (Pelješac). Also dense Babić. Ample, aromatic Pošip whites (pear, honey, fennel), lively Maraština, mineral Debit.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
