Bien Salud WineryWishing You 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 Wishing You Red from the Bien Salud Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wishing You Red of Bien Salud Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Wishing You Red
Pairings that work perfectly with Wishing You Red
Original food and wine pairings with Wishing You Red
The Wishing You Red of Bien Salud Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of improved horse steak, irish stew or oxtail confit in red wine.
Details and technical informations about Bien Salud Winery's Wishing You Red.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Informations about the Bien Salud Winery
The Bien Salud Winery is one of of the world's greatest estates. It offers 10 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
