Winery Bonny DoonCa' del Solo Nebbiolo
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 Ca' del Solo Nebbiolo from the Winery Bonny Doon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ca' del Solo Nebbiolo of Winery Bonny Doon in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ca' del Solo Nebbiolo of Winery Bonny Doon in the region of California often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Ca' del Solo Nebbiolo
Pairings that work perfectly with Ca' del Solo Nebbiolo
Original food and wine pairings with Ca' del Solo Nebbiolo
The Ca' del Solo Nebbiolo of Winery Bonny Doon matches generally quite well with dishes of beef, lamb or veal such as recipes of dombrés and pig tails, shoulder of lamb with a spoon or roast veal with black olives.
Details and technical informations about Winery Bonny Doon's Ca' del Solo Nebbiolo.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Ca' del Solo Nebbiolo from Winery Bonny Doon are 2006, 2009, 2007, 0
Informations about the Winery Bonny Doon
The Winery Bonny Doon is one of of the world's great estates. It offers 89 wines for sale in the of Monterey County to come and discover on site or to buy online.
The wine region of Monterey County
Californian cool-climate star (Central Coast): signature Pinot Noir as king red on Santa Lucia Highlands - concentrated and complex with notes of cherry, raspberry, plum, undergrowth and a spicy touch, silky tannins and preserved vibrant acidity. Racy, mineral Chardonnay (citrus, apple, white peach, hazelnut butter). Cabernet and Syrah on the warm side. ~40,000 ac of vines, Monterey Bay fogs and strong thermal swings shape benchmark cool-climate Pinots.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
