Winery BorjónLos Portales 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 Los Portales Red from the Winery Borjón
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Los Portales Red of Winery Borjón 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 Los Portales Red of Winery Borjón in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Los Portales Red
Pairings that work perfectly with Los Portales Red
Original food and wine pairings with Los Portales Red
The Los Portales Red of Winery Borjón matches generally quite well with dishes of beef, lamb or veal such as recipes of braised beef with carrots, lamb tagine with prunes and dried fruits or oxtail confit in red wine.
Details and technical informations about Winery Borjón's Los Portales Red.
Discover the grape variety: Couston
Couston noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. The Couston noir can be found cultivated in these vineyards: Provence & Corsica, Rhone Valley, South West.
Last vintages of this wine
The best vintages of Los Portales Red from Winery Borjón are 2011, 2012, 2014, 2013
Informations about the Winery Borjón
The Winery Borjón is one of of the world's greatest estates. It offers 23 wines for sale in the of California Shenandoah Valley to come and discover on site or to buy online.
The wine region of California Shenandoah Valley
The wine region of California Shenandoah Valley is located in the region of Sierra Foothills of California of United States. Wineries and vineyards like the Domaine C. G. di Arie or the Domaine Easton produce mainly wines red, white and pink.
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.
News related to this wine
Chablis takes pride in its subsoil by Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...
The Morey Saint Denis appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Morey-Saint-Denis appellation. The vineyard lies on an intensely fractured area. Several characteristic zones can be distinguished, we can say that each Climat has its own personality. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021 ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
