Winery Blue RockBaby Blue 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 Baby Blue Red from the Winery Blue Rock
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baby Blue Red of Winery Blue Rock in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Baby Blue Red
Pairings that work perfectly with Baby Blue Red
Original food and wine pairings with Baby Blue Red
The Baby Blue Red of Winery Blue Rock matches generally quite well with dishes of beef, lamb or veal such as recipes of stuffed peppers, fillet of lamb in potato dressing or dafina.
Details and technical informations about Winery Blue Rock's Baby Blue Red.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Baby Blue Red from Winery Blue Rock are 2016, 0, 2017
Informations about the Winery Blue Rock
The Winery Blue Rock is one of of the world's greatest estates. It offers 15 wines for sale in the of Alexander Valley to come and discover on site or to buy online.
The wine region of Alexander Valley
The wine region of Alexander Valley is located in the region of Sonoma County of California of United States. We currently count 400 estates and châteaux in the of Alexander Valley, producing 1083 different wines in conventional, organic and biodynamic agriculture. The wines of Alexander Valley 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
