Winery Bruno VenicaBlendloop
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Blendloop from the Winery Bruno Venica
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blendloop of Winery Bruno Venica in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Blendloop
Pairings that work perfectly with Blendloop
Original food and wine pairings with Blendloop
The Blendloop of Winery Bruno Venica matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, tuna lasagna or traditional lamb couscous (from algeria).
Details and technical informations about Winery Bruno Venica's Blendloop.
Discover the grape variety: Schuyler
A complex interspecific cross between zinfandel and ontario (winchelle x diamond) obtained in 1932 by Wellington Richard. and Oberle G.D. at Cornell University in Geneva (United States). It can also be found in Canada, almost unknown in France. We noted that the boskoop glory resembles somewhat the Schuyler even if the origins, each time put forward, are quite different, to be followed!
Informations about the Winery Bruno Venica
The Winery Bruno Venica is one of of the world's greatest estates. It offers 18 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
