Winery BouchonIze Semi Dry 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 Ize Semi Dry Red from the Winery Bouchon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ize Semi Dry Red of Winery Bouchon in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Ize Semi Dry Red
Pairings that work perfectly with Ize Semi Dry Red
Original food and wine pairings with Ize Semi Dry Red
The Ize Semi Dry Red of Winery Bouchon matches generally quite well with dishes of beef, lamb or veal such as recipes of quick beef bourguignon, lamb keftas or veal breast with new vegetables.
Details and technical informations about Winery Bouchon's Ize Semi Dry Red.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Informations about the Winery Bouchon
The Winery Bouchon is one of of the world's greatest estates. It offers 19 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
