Byington Vineyard and WineryCedar Creek Ranch Sangiovese
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 Cedar Creek Ranch Sangiovese from the Byington Vineyard and Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cedar Creek Ranch Sangiovese of Byington Vineyard and Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cedar Creek Ranch Sangiovese
Pairings that work perfectly with Cedar Creek Ranch Sangiovese
Original food and wine pairings with Cedar Creek Ranch Sangiovese
The Cedar Creek Ranch Sangiovese of Byington Vineyard and Winery matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef mironton, home-made coq au vin or rabbit with kriek and cherries.
Details and technical informations about Byington Vineyard and Winery's Cedar Creek Ranch Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Cedar Creek Ranch Sangiovese from Byington Vineyard and Winery are 2014, 0
Informations about the Byington Vineyard and Winery
The Byington Vineyard and Winery is one of of the world's great estates. It offers 47 wines for sale in the of Amador County to come and discover on site or to buy online.
The wine region of Amador County
Historic heart of Californian Zinfandel in the Sierra Foothills (Gold Country): signature Zinfandel as king red (old vines >100 years) — powerful and spicy with notes of candied blackberry, plum, raspberry, black cherry, pepper and a cocoa touch, round tannins and generous alcohols (14-16%). Rhône grapes (Syrah, Grenache, Mourvèdre, Viognier) as sunny backup, Italian (Sangiovese, Barbera). Hot high-altitude climate (300-600 m), decomposed granitic soils.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
