Winery Big White HouseRipken Sangiovese
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 Ripken Sangiovese from the Winery Big White House
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ripken Sangiovese of Winery Big White House in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ripken Sangiovese
Pairings that work perfectly with Ripken Sangiovese
Original food and wine pairings with Ripken Sangiovese
The Ripken Sangiovese of Winery Big White House matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beer goulash, ardéchoise fly or rabbit with white wine.
Details and technical informations about Winery Big White House's Ripken Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Ripken Sangiovese from Winery Big White House are 0
Informations about the Winery Big White House
The Winery Big White House is one of of the world's great estates. It offers 17 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Dismantling
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
