Winery Brecon EstateForty Two
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Forty Two from the Winery Brecon Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Forty Two of Winery Brecon Estate in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Forty Two of Winery Brecon Estate in the region of California often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Forty Two
Pairings that work perfectly with Forty Two
Original food and wine pairings with Forty Two
The Forty Two of Winery Brecon Estate matches generally quite well with dishes of beef, lamb or veal such as recipes of beef colombo bourguignon style, sri lankan lamb rolls (mutton rolls) or blanquette of veal in pickle sauce.
Details and technical informations about Winery Brecon Estate's Forty Two.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Forty Two from Winery Brecon Estate are 2013, 2017, 2016, 2015
Informations about the Winery Brecon Estate
The Winery Brecon Estate is one of of the world's greatest estates. It offers 35 wines for sale in the of Paso Robles to come and discover on site or to buy online.
The wine region of Paso Robles
The wine region of Paso Robles is located in the region of San Luis Obispo County of California of United States. We currently count 940 estates and châteaux in the of Paso Robles, producing 3510 different wines in conventional, organic and biodynamic agriculture. The wines of Paso Robles 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.
News related to this wine
Chablis wines with Joe Fattorini in The Wine Show @Home
In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: 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. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
