Winery CaduceusNagual del Agostina Red
Red wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Nagual del Agostina Red of Winery Caduceus in the region of Arizona often reveals types of flavors of oak, red fruit.
Food and wine pairings with Nagual del Agostina Red
Pairings that work perfectly with Nagual del Agostina Red
Original food and wine pairings with Nagual del Agostina Red
The Nagual del Agostina Red of Winery Caduceus matches generally quite well with dishes of beef such as recipes of spanish stew (cocido).
Details and technical informations about Winery Caduceus's Nagual del Agostina Red.
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 Nagual del Agostina Red from Winery Caduceus are 2016
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.
News related to this wine
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The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
