Winery CaduceusNagual de La Paciencia
Red wine
This wine generally goes well with beef, veal or lamb.
The Nagual de La Paciencia of the Winery Caduceus is in the top 40 of wines of Arizona.
Wine flavors and olphactive analysis
On the nose the Nagual de La Paciencia of Winery Caduceus in the region of Arizona often reveals types of flavors of non oak, oak or dried fruit.
Food and wine pairings with Nagual de La Paciencia
Pairings that work perfectly with Nagual de La Paciencia
Original food and wine pairings with Nagual de La Paciencia
The Nagual de La Paciencia of Winery Caduceus matches generally quite well with dishes of beef, lamb or veal such as recipes of sweet and sour turkish dumpling soup (eksili köfte), pizza queen with merguez or escalope cordon bleu.
Details and technical informations about Winery Caduceus's Nagual de La Paciencia.
Discover the grape variety: Nebbiolo
A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.
Last vintages of this wine
The best vintages of Nagual de La Paciencia from Winery Caduceus are 2010, 0, 2013
Informations about the Winery Caduceus
The Winery Caduceus is one of of the world's great estates. It offers 65 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
