Winery BiltmoreLimited Release 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 Limited Release Sangiovese from the Winery Biltmore
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Limited Release Sangiovese of Winery Biltmore in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Limited Release Sangiovese
Pairings that work perfectly with Limited Release Sangiovese
Original food and wine pairings with Limited Release Sangiovese
The Limited Release Sangiovese of Winery Biltmore matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork chops with potatoes, provencal veal tendrons or saddle of hare jura style.
Details and technical informations about Winery Biltmore's Limited Release Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Biltmore
The Winery Biltmore is one of of the world's great estates. It offers 96 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
