Winery Casa WallaceOvada
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 Ovada from the Winery Casa Wallace
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ovada of Winery Casa Wallace in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
On the nose the Ovada of Winery Casa Wallace in the region of Piedmont often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Ovada
Pairings that work perfectly with Ovada
Original food and wine pairings with Ovada
The Ovada of Winery Casa Wallace matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, salmon and spinach lasagna or mansaf, or jordanian lamb (jordan).
Details and technical informations about Winery Casa Wallace's Ovada.
Discover the grape variety: Couderc
Simple, colourful and fruity reds with a deep ruby colour, supple tannins and a light palate with moderate acidity, showing aromas of red fruits and discreet hybrid notes. Productive and resistant to phylloxera. Now marginal, it survives in a few heritage plots and French ampelographic collections, a witness to post-phylloxera hybridisation. French black hybrid variety obtained by Georges Couderc at the end of the 19th century.
Last vintages of this wine
The best vintages of Ovada from Winery Casa Wallace are 2011, 2009, 2008, 0 and 2015.
Informations about the Winery Casa Wallace
The Winery Casa Wallace is one of of the world's greatest estates. It offers 9 wines for sale in the of Dolcetto di Ovada to come and discover on site or to buy online.
The wine region of Dolcetto di Ovada
Piedmontese DOC (DOCG Superiore) in Alto Monferrato, hill vineyard up to 600 m, clay and limestone soils. Dolcetto signature as 100% single varietal ('little sweet' for pulp but dry wines): intense ruby red wines with black cherry, blackberry, plum, violet and bitter almond notes, firm tannins and slightly bitter finish — the most structured version of the grape. Fresh and fruity to drink young, or Superiore-aged for longer keeping.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
