Winery Cantina KalternVernatsch Solos
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 Vernatsch Solos from the Winery Cantina Kaltern
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vernatsch Solos of Winery Cantina Kaltern in the region of Trentino-Alto-Adige is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Vernatsch Solos
Pairings that work perfectly with Vernatsch Solos
Original food and wine pairings with Vernatsch Solos
The Vernatsch Solos of Winery Cantina Kaltern matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, spaghetti with garlic or kapama of lamb (traditional bosnian dish).
Details and technical informations about Winery Cantina Kaltern's Vernatsch Solos.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Vernatsch Solos from Winery Cantina Kaltern are 2013, 0, 2012
Informations about the Winery Cantina Kaltern
The Winery Cantina Kaltern is one of of the world's great estates. It offers 110 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
