Winery BostonBoston Blend
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Boston Blend from the Winery Boston
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Boston Blend of Winery Boston in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Boston Blend
Pairings that work perfectly with Boston Blend
Original food and wine pairings with Boston Blend
The Boston Blend of Winery Boston matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with mustard, sauté of lamb or osso bucco of veal.
Details and technical informations about Winery Boston's Boston Blend.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Boston Blend from Winery Boston are 0, 2016
Informations about the Winery Boston
The Winery Boston is one of of the world's great estates. It offers 22 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: 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.
